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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.