This traditional Spanish Rice and Lentils dish combines the Indian-inspired flavor of madras curry sauce to add a bit of heat. Make sure to use our Carolina® Parboiled Medium Grain Rice, specially crafted for Spanish Paella rice dishes and top with a savory fried egg.
Heat ghee in large skillet set over medium heat; cook onion, garlic, thyme, ginger, curry paste, and 1/2 tsp each salt and pepper for 2 to 3 minutes or until onions begin to caramelize. Stir in rice; cook for 2 to 3 minutes or until lightly toasted. Stir in broth; bring to boil.
Stir in lentils. Reduce heat to medium-low; cook, partially covered, for 15 to 20 minutes or until rice is tender and most of the liquid is absorbed. Cover and let stand for 5 minutes. Stir in parsley.
Divide rice mixture among 4 plates; top each serving with fried egg. Sprinkle with almonds, and remaining salt and pepper.
Many Spanish-inspired dishes like Spanish Rice and Lentils use a combination of grains and legumes for not only a powerhouse of flavor but also for added protein. With an egg on top, this dish is a protein-packed meal.
The beauty of this recipe is that it takes the savory flavor of a Spanish dish and adds the spiciness of a hot Indian Madras curry sauce. Madras curry is a combination of toasted spices with curry and chili powder together.
Now that the flavors are sorted, let’s talk ingredients. We suggest Parboiled Medium Grain Rice from Carolina® because it is specially crafted for dishes like Paella and Spanish Rice. When cooked, the medium grain rice releases starch which helps it to not only absorb the flavors but gives the rice a more creamy texture.
Along with the spices, this recipe calls for ghee, a clarified butter used mostly for Indian recipes that is similar to butter. You can find it in the international section of your grocery store and once you give it a try in this recipe, try it out in other Indian-inspired dishes like Chicken Biryani.
To fry the eggs in ghee, melt 4 tsp in a nonstick skillet set over medium heat. Break eggs into skillet; season with a pinch of salt and pepper. Cover and cook for 2 to 3 minutes or until egg whites are just set for sunny-side up or until cooked as desired. Can’t seem to get your hands on ghee? No problem, simply substitute butter in or make poached eggs or soft-cooked eggs instead of fried eggs.
It can also be used in recipes for Spanish or Indian-inspired Brown Rice Pudding recipes.