Savory Uzbek Vegetable Rice Porridge
Ingredients
- 2 cups white small grain rice
- 1 cup yellow lentils
- 2 medium red onions
- 3 cloves garlic
- 1 tablespoon tomato paste
- 2 medium carrots
- 1 can chickpeas
- Salt to taste
- 2 vegetable bouillon cubes
- 2-3 dried red chilies
- 1 tablespoon chili powder
- 2 teaspoons coriander powder
- 2 teaspoons cumin powder
- 1 teaspoon turmeric powder
- 1/2 teaspoon allspice powder
- 4 tablespoons dry dill
- 3 cups water (or more)
- 1/4 cup olive oil
Garlic yogurt sauce
- 1/2 cup vegan unsweetened yogurt
- 2 cloves garlic
- Handful of mint
Preparation
Heat the oil in a large stock pot or Dutch oven pan.
Add the onions and sauté for a few minutes or until golden brown.
Add the minced garlic and tomato paste, sauté for 2 minutes, then add the cumin, turmeric, coriander, chili, and allspice.
Add the soaked yellow lentils and rice.
Add salt, 3 cups of water, chickpeas, carrots, dry chili, vegetable bouillon cubes, and dry dill.
Cover and cook on low heat for 25-30 minutes until the lentils and rice are tender and the liquid is reduced. Stir the porridge frequently to prevent sticking. The consistency should be creamy like risotto. Continue simmering until creamy, and adjust seasoning as needed.
Serve the Sholah with vegan yogurt garlic sauce and mint.
