Brown Rice and Lentils

"Got this from a friend. You need to know that you like cumin before you try it. I do and make this often for a delicious veggie lunch."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 15mins
Ingredients:
12
Serves:
4
Advertisement

ingredients

Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This was tastey and fiarly easy to make. I didn't have cilantro but I did add some fresh rosemary and a can of diced tomatoes. My husband and I ate it for a few days and one time ate it with sour cream and cheese on the top to add a bit more flavor. Thanks for posting
     
  2. I was short on lentils so I added a handful of black-eyed peas left over from New Years, and a half of a jalapeno, diced. Very nice. We had with scrambled eggs the next morning. Thanks 'swimmin.'
     
  3. Delish! Super easy an fool proof. I thought this was a very mild dish in flavor - My duaghter liiked hers topped with cheese!
     
  4. 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!!!
     
  5. Had this for dinner last night, didnt have any scallions or cilantro. Threw in some chopped up parsley. Used chicken broth instead of the water. Did have to cook it about 10 minutes longer. Will definitely make this again!
     
Advertisement

Tweaks

  1. Had this for dinner last night, didnt have any scallions or cilantro. Threw in some chopped up parsley. Used chicken broth instead of the water. Did have to cook it about 10 minutes longer. Will definitely make this again!
     
  2. 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!
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes