Guest guest Posted June 22, 2002 Report Share Posted June 22, 2002 GLITTER: This sounds like something worth trying. Questions; 1) Have you tried this with real rice in lieu of converted? If so, how does the quantity of rice change as well as the cooking time? 2) If using fresh spinach ... or turnips ... what quantity would you recomend. 3) Your thoughts of using dehydrated vegetable broth that is salt free and using distilled water .. or even leaving out the " broth " and letting the other ingredients become thier own flavoring. " A " --- glitterophelia <res19o3d wrote: > Curry-Spiced Lentils & Spinach > a.. 1 1/2 teaspoon curry powder > b.. 1/2 teaspoon ground cumin > c.. 1 teaspoon ginger > d.. 1/4 teaspoon turmeric > e.. 1/4 teaspoon cayenne > f.. 1 medium onion, chopped > g.. 2 cloves garlic, crushed and minced > h.. 1 cup lentils, rinsed > i.. 1/4 cup converted rice > j.. 1 10-ounce package chopped spinach, > partially thawed and broken up (I used turnip > greens) > k.. 1 can (2 cups) vegetable broth > l.. salt to taste > m.. Chopped tomato & mint for garnish, if > desired > Combine first 11 ingredients in the slow > cooker/Crock Pot. Cover and cook on low for about 6 > hours, or until rice and lentils are tender but not > mushy. Add salt to taste; serve garnished with > chopped tomato and mint if desired. May be doubled. > Makes 2 to 3 main dish servings.. > http://southernfood.about.com > > > > > > The public have an insatiable curiosity to know > everything - except what is worth knowing. > > -Oscar Wilde > > http://pages.ivillage.com/opheliabug > ===== Come and visit ... A " wholefoods meeting place " food_after_thought/ Talk about, listen to, find or add links .. any health concern is an acceptable subject. - Official partner of 2002 FIFA World Cup http://fifaworldcup. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 22, 2002 Report Share Posted June 22, 2002 > 1) Have you tried this with real rice in lieu of > converted? If so, how does the quantity of rice > change as well as the cooking time? A, Converted rice, like basmati, has less of an effect on your blood sugar according to the glycemic index. So you might consider using it after all. Amelia ===== The wholefoods group at , which I moderate: wholefood My personal webpage, with a page of lactose-free product recommendations: http://people.vanderbilt.edu/~amelia.j.kridler - Official partner of 2002 FIFA World Cup http://fifaworldcup. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 22, 2002 Report Share Posted June 22, 2002 i've never made this recipe, so i can't say anything about what sort of rice to use...what's the difference between real or converted rice?? as for fresh spinach, i'd use a lot, remember it shrinks down, quite a bit! and as for the dehydrated broth, i certainly don't see a problem using that and distilled water instead of canned broth.... - "A" Friday, June 21, 2002 6:42 PM Re: Curry-Spiced Lentils & Spinach GLITTER:This sounds like something worth trying. Questions;1) Have you tried this with real rice in lieu ofconverted? If so, how does the quantity of ricechange as well as the cooking time?2) If using fresh spinach ... or turnips ... whatquantity would you recomend.3) Your thoughts of using dehydrated vegetable broththat is salt free and using distilled water .. or evenleaving out the "broth" and letting the otheringredients become thier own flavoring."A"--- glitterophelia <res19o3d wrote:> Curry-Spiced Lentils & Spinach> a.. 1 1/2 teaspoon curry powder > b.. 1/2 teaspoon ground cumin > c.. 1 teaspoon ginger > d.. 1/4 teaspoon turmeric > e.. 1/4 teaspoon cayenne > f.. 1 medium onion, chopped > g.. 2 cloves garlic, crushed and minced > h.. 1 cup lentils, rinsed > i.. 1/4 cup converted rice > j.. 1 10-ounce package chopped spinach,> partially thawed and broken up (I used turnip> greens) > k.. 1 can (2 cups) vegetable broth > l.. salt to taste > m.. Chopped tomato & mint for garnish, if> desired > Combine first 11 ingredients in the slow> cooker/Crock Pot. Cover and cook on low for about 6> hours, or until rice and lentils are tender but not> mushy. Add salt to taste; serve garnished with> chopped tomato and mint if desired. May be doubled.> Makes 2 to 3 main dish servings..> http://southernfood.about.com> > > > > > The public have an insatiable curiosity to know> everything - except what is worth knowing. > > -Oscar Wilde> > http://pages.ivillage.com/opheliabug> =====Come and visit ... A "wholefoods meeting place"food_after_thought/Talk about, listen to, find or add links .. any health concern is an acceptable subject. - Official partner of 2002 FIFA World Cuphttp://fifaworldcup. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 25, 2002 Report Share Posted June 25, 2002 --- glitterophelia <res19o3d wrote: > i've never made this recipe, so i can't say anything about what sort of > rice to use...what's the difference between real or converted rice?? Regular white rice has been polished to remove the bran (otherwise it would be brown rice). Converted rice is regular white rice that has been partially cooked and then dried. This traps more of the nutrients in the rice and prevents the rice, when you cook it, from turning to mush. Because it stays somewhat firm, it is gentler on one's blood sugar than regular rice because your body has to work harder to break it down. Basmati rice and converted rice are better choices on that count than regular white rice. Of course, brown rice is best (in that it is least processed), but it takes longer to cook. Does this make sense? Amelia ===== The wholefoods group at , which I moderate: wholefood My personal webpage, with a page of lactose-free product recommendations: http://people.vanderbilt.edu/~amelia.j.kridler - Official partner of 2002 FIFA World Cup http://fifaworldcup. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 26, 2002 Report Share Posted June 26, 2002 This may help. Actually, a comment by Amelia as to the quality of converted (or bar-boiled ... actually pre-steamed) rice made me look into it further. Here is a site the will give us a lot of info on rice. converted rice = parboiled rice Notes: This is a good compromise between nutritious brown rice and tender, fast-cooking white rice. Converted rice is steamed before it's husked, a process that causes the grains to absorb many of the nutrients from the husk. When cooked, the grains are more nutritious, firmer, and less clingy than white rice grains. Uncle Ben's is a well-known brand. Substitutes: brown rice (more nutritious, takes longer to cook) OR white rice (less nutritious, stickier, takes less time to cook) from: http://www.foodsubs.com/Rice.html " A " --- glitterophelia <res19o3d wrote: > i've never made this recipe, so i can't say anything > about what sort of rice to use...what's the > difference between real or converted rice?? > > as for fresh spinach, i'd use a lot, remember it > shrinks down, quite a bit! > > and as for the dehydrated broth, i certainly don't > see a problem using that and distilled water instead > of canned broth.... > - > " A " > > Friday, June 21, 2002 6:42 PM > Re: Curry-Spiced > Lentils & Spinach > > > GLITTER: > > This sounds like something worth trying. > > Questions; > > 1) Have you tried this with real rice in lieu of > converted? If so, how does the quantity of rice > change as well as the cooking time? > > 2) If using fresh spinach ... or turnips ... what > quantity would you recomend. > > 3) Your thoughts of using dehydrated vegetable > broth > that is salt free and using distilled water .. or > even > leaving out the " broth " and letting the other > ingredients become thier own flavoring. > > " A " > > > > --- glitterophelia <res19o3d wrote: > > Curry-Spiced Lentils & Spinach > > a.. 1 1/2 teaspoon curry powder > > b.. 1/2 teaspoon ground cumin > > > c.. 1 teaspoon ginger > > d.. 1/4 teaspoon turmeric > > e.. 1/4 teaspoon cayenne > > f.. 1 medium onion, chopped > > g.. 2 cloves garlic, crushed and minced > > h.. 1 cup lentils, rinsed > > i.. 1/4 cup converted rice > > j.. 1 10-ounce package chopped spinach, > > partially thawed and broken up (I used turnip > > greens) > > k.. 1 can (2 cups) vegetable broth > > l.. salt to taste > > m.. Chopped tomato & mint for garnish, > if > > desired > > Combine first 11 ingredients in the slow > > cooker/Crock Pot. Cover and cook on low for > about 6 > > hours, or until rice and lentils are tender but > not > > mushy. Add salt to taste; serve garnished with > > chopped tomato and mint if desired. May be > doubled. > > Makes 2 to 3 main dish servings.. > > http://southernfood.about.com > > > > > > > > > > > > The public have an insatiable curiosity to know > > everything - except what is worth knowing. > > > > -Oscar Wilde > > > > http://pages.ivillage.com/opheliabug > > > > > ===== > Come and visit ... A " wholefoods meeting place " > food_after_thought/ > Talk about, listen to, find or add links .. any > health concern is an acceptable subject. > > > > - Official partner of 2002 FIFA World Cup > http://fifaworldcup. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 1, 2002 Report Share Posted July 1, 2002 yes it does! sorry, i asked the question again before reading this post! bad me for not reading all of my emails!!!!!!! thanks!!!!! cherrie - Amelia Kridler Tuesday, June 25, 2002 9:44 AM Re: Curry-Spiced Lentils & Spinach --- glitterophelia <res19o3d wrote:> i've never made this recipe, so i can't say anything about what sort of> rice to use...what's the difference between real or converted rice??Regular white rice has been polished to remove the bran (otherwise itwould be brown rice). Converted rice is regular white rice that has beenpartially cooked and then dried. This traps more of the nutrients in therice and prevents the rice, when you cook it, from turning to mush. Because it stays somewhat firm, it is gentler on one's blood sugar thanregular rice because your body has to work harder to break it down. Basmati rice and converted rice are better choices on that count thanregular white rice. Of course, brown rice is best (in that it is leastprocessed), but it takes longer to cook. Does this make sense?Amelia=====The wholefoods group at , which I moderate: wholefood My personal webpage, with a page of lactose-free product recommendations: http://people.vanderbilt.edu/~amelia.j.kridlerDo You ? - Official partner of 2002 FIFA World Cuphttp://fifaworldcup. Quote Link to comment Share on other sites More sharing options...
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