02-18-2006, 05:55 PM
Lentils and rice are certainly mid-eastern staples. I don't know if this recipe is authentic to any particular region, but it's MY favorite way to cook lentils.
LENTILS & RICE (this will remind you of a stuffing flavor)
1 C. lentils
1 C. brown rice (I like basmati)
5 C. water
2 T. chicken soup base (or white miso)
Cook rice & lentils in covered pot till water absorbs, about 45 min.
Meanwhile, saute slowly in some olive oil (2-4 tablespoons):
1 onion chopped
1 C. celery chopped
1 C. carrots, grated (I just do all the vegetables on "chop" in my blender)
1 tsp. rosemary
1/2 tsp. thyme
1/4 tsp. sage
salt & pepper
1- 10oz. box frozen chopped spinach, thawed
When vegetables are soft, mix with one 10z box chopped spinach that has been microwaved for 4 minutes, and the water squeezed out. Mix all vegetables with rice and lentil mixture.
NOTE: spinach is optional in this recipe, but I always add it because I like spinach, and it makes the dish look like a fine old tweed. My husband likes to put a little Frank's Hot Sauce on his.
LENTILS & RICE (this will remind you of a stuffing flavor)
1 C. lentils
1 C. brown rice (I like basmati)
5 C. water
2 T. chicken soup base (or white miso)
Cook rice & lentils in covered pot till water absorbs, about 45 min.
Meanwhile, saute slowly in some olive oil (2-4 tablespoons):
1 onion chopped
1 C. celery chopped
1 C. carrots, grated (I just do all the vegetables on "chop" in my blender)
1 tsp. rosemary
1/2 tsp. thyme
1/4 tsp. sage
salt & pepper
1- 10oz. box frozen chopped spinach, thawed
When vegetables are soft, mix with one 10z box chopped spinach that has been microwaved for 4 minutes, and the water squeezed out. Mix all vegetables with rice and lentil mixture.
NOTE: spinach is optional in this recipe, but I always add it because I like spinach, and it makes the dish look like a fine old tweed. My husband likes to put a little Frank's Hot Sauce on his.