INDIAN SPICED RICE

1 tbsp canola or corn oil
1 cup onion -- chopped
1 tbsp fresh ginger -- minced
1 clove garlic -- minced
1/2 tsp ground coriander seeds
1/2 tsp ground cardamom
1/4 tsp ground nutmeg
1/2 tsp ground or whole cumin seeds
1 1/4 cups uncooked jasmine or other long grain rice
3/4 tsp salt
1/2 cup dried lentils -- optional
2 1/2 cups water (to 3)
1 russet potato -- peeled/in 1/2-inch cubes
1 sm yellor or red bell pepper -- seeded & minced
1/2 cup peas
3 tbsp raisins
1 tbsp butter -- optional

In a large skillet or saucepan, heat the oil over medium heat. Add the onions, and cook, stirring frequently, until they have softened.

Add the ginger, garlic, coriander, cardamom, nutmeg, and cumin. Cook for 3 minutes more, stirring frequently.

Add the rice, and saute for 2 minutes, stirring constantly.

Add the salt and, if you like, the lentils. Add 3 cups of water if you're using the lentils, 2 1/2 cups if not. Add the potato, and cover the pan. Bring the mixture to a boil, then turn the heat to the lowest setting.

After 10 minutes, lift the lid and add the bell pepper, peas and raisins. Stir well, then cover the rice again. Cook 10 minutes more, or until the rice, potatoes, and lentils (if using them) are tender.

Stir in the butter, if you like. Serve immediately.