Brown Rice and Lentils
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 tablespoons extra virgin olive oil
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1 carrot, finely chopped
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 1⁄2 cups uncooked brown rice
- 3⁄4 cup brown lentils or 3/4 cup green lentil, rinsed
- 4 cups water
- 1 teaspoon salt
- 1 scallion, chopped
- 1⁄4 cup chopped fresh cilantro
directions
- In a big skillet, add olive oil and heat over medium-high heat.
- Add in the onion, garlic, carrot, cumin, and coriander.
- Saute, stirring frequently, for 3 minutes or until the onion is limp.
- Add the rice and lentils; saute fo 2 minutes.
- Add the water and salt; cover and bring to a boil.
- Lower heat and simmer about 40 minutes or until the rice and lentils are tender.
- Fluff mixture with a fork.
- Stir in the scallion and cilantro.
- Dry the skillet lid; place a crumpled paper towel over the rice, replace the lid and let stand for 5 minutes before serving.
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Reviews
-
Love it!!!! My hubby and I are chowing down on our 2nd lunch at the moment. We ate this once, ran out to do some shopping and are now back to eat some more (although neither one of us are really hungry ;-)). I did have to cook this about 55 min, but I think that's because I should have simmered it with the stove on 2 instead of 1. I also think I'll add a bit more salt next time, and some fresh ground pepper when I add the scallions, as we ended up adding quite a lot of both at the table. I served this with yougurt with finely diced cucumbers in it...a delicious meal!!!
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Tweaks
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This is great but I also have a recipe where I use 3 and 1/2 cups chicken broth and 1/4 to 1/2 cup white wine instead of the water. I also put shredded swiss cheese in this. I also use different spices ; basil oregano and parsley. If you are strict vegetarian you could use a veggie broth instead of the chicken broth. I absolutely LOVE this dish! Thanks!