Monday, November 30, 2009

Lentils and Brown Rice

Now that we are all burned out on spending lots of time in the kitchen I thought I'd share this fabulous recipe a friend shared with me at a church function and was kind enough to let me share it with all of you. It's beyond easy and I highly recommend the serving method A, as described below.

Lentils and Brown Rice

6 cups Chicken Broth
1 1/2 cups dry Lentils (uncooked)
1 large Onion, diced*
2-3 cloves Garlic
1 cup Brown Rice** (uncooked)
2 tsp. Cumin
1/8 tsp. Pepper
1/4 tsp. Salt

Place all the above ingredients in a large baking dish and cover with foil. Bake 350 degrees for 1 1/2 - 2 hours. Move the dish slowly from your counter to the oven as the amount of liquid makes it easy to spill (trust me on this).

*For optimal flavor saute the onions in a frying pan with a small amount of olive oil before adding to the baking dish.
**White rice is not recommend. It makes the dish too mushy.

Serving suggestions:
A) Melt cheese on the casserole the last 5 minutes of baking. Serve with avocados, tomatoes, sour cream, green onions, salsa and chips.
B) Serve dish with corn bread on the side and lemonade for a sweet treat.

Thank-you Suzanne. I will always treasure this amazingly simple recipe you created!


Miryam (mama o' the matrices) said...

mmm. Looks good!

have you ever tried dahl? That's one of our lentil faves....

Lisita said...

Thanks Miryam! I haven't tried dahl. I think I've seen it at Trader Joes but it was made on shared equipment with nuts. Do you have a good recipe I could try? Or another brand to recommend?

Miryam (mama o' the matrices) said...

Oh, there's lots of versions, some more elaborate than others. We like a pretty basic approach:

1 onion, chopped smallish
1 cup red lentils (check for barley/stones/other oddities)
1 Tb mild curry powder
black pepper
3 cups water
2 Tb oil
1/4 cup (or more, as you like) coconut milk

Heat the oil, add the onions. Saute until browning. Add water, lentils, curry powder, salt, pepper and stir. Bring to a boil, then cover and simmer until the water is absorbed (15-25 minutes, depending on your stovetop). Stir in the coconut milk, and taste.

Serve with rice - I like to include a crunchy, fresh salad of some sort, to balance out the super-soft textures of the dahl and rice. My boys like sprinkling bits of crunchy apple on top, I like bits of avocado with the apple - and scallion! And if we could do nuts, I'd toss on some almonds...

Dahl often keeps for a week in our fridge - I eat it for lunch.

Lisita said...

Thanks again Miryam, I can't wait to give this a try!!