Rice and Lentils

June 27, 2012 at 9:55 pm 1 comment

Early in our relationship, BF invited me over for dinner one evening, and I arrived to find that he had made “rice and lentils.” He opened the lid of the pot to show me a beige mush. I was skeptical, never having had it before, but (as you can probably guess) I took one bite and fell in love.

Beigey goodness!

The main flavor in this dish is the savoriness of the caramelized onions and salt, but it has the hearty texture of brown rice and lentils, as well as a little garlic flavor – what’s not to love? This version is BF’s recipe, which (as far as I can tell) is a version of a traditional Middle Eastern dish called mujaddara. However, I just found out that “mujaddara” means “smallpox,” so I don’t want to call it that anymore. (Kind of like when I found out the traditional Cuban name for rice and black beans means “Christians and Moors.”)

We make this all the time – it’s delicious and easy, as well as healthy (brown rice plus lentils = complete protein!). It’s hearty and filling, without being heavy or greasy. It’s especially comforting in the wintertime, but we eat it year-round. We typically eat it out of a bowl with a spoon, but it’s not so moist that you can’t eat it off a plate or with a fork if necessary.

Rice and Lentils

Ingredients
– 1 cup dried green lentils
– 1 cup dry brown rice
– 4.5 c water
– 2 onions
– 2 cloves garlic
– 2 tsp salt
– EVOO
– pepper to taste

Materials:
– pan for sauteing onions
– pot with lid
– cutting board and knife
– garlic press

Instructions:
1. Chop onions while heating a little EVOO on low heat in your pan. Add onions to oil and saute them on low/medium heat, allowing them to caramelize. Press your garlic into the pan as onions are cooking. When onions are done, set aside.
2. While onions are cooking, combine lentils and rice with water in the pot. Bring to a boil, then lower heat and simmer, covered, for 15 minutes.
3. Add onions and salt to the pot and mix well. Add more water if needed and re-cover. Simmer 20 more minutes, or until rice is thoroughly cooked.
4. Season with salt/pepper to taste before serving.

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Entry filed under: lentils, recipes, vegan, vegetarian.

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1 Comment Add your own

  • 1. Brent  |  July 7, 2012 at 5:45 pm

    Audrey…you made food! By the way, congrats on Shiloh. You are gonna get them kids so much learning!

    Reply

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About

This is a cooking blog by someone who is not particularly good at cooking. I'm a lazy person who aspires to make simple, awesome, healthy food at home.

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