Saturday, December 12, 2009

Lentils & Rice


  • 1.5 cup lentils
  • 1 cup brown rice
  • onions to taste
  • enough olive oil to sauté lentils, rice & onions
  • enough water to cook rice & beans
  • lemon juice, cumin, pepper, salt to taste
I use a slow cooker, but of course you can use a cooking pot of any kind, preferably a heavy one that will maintain a uniform temperature so the rice & lentils will not stick to the bottom of the pan and burn. You can avoid sticking and burning by keeping the heat low and stirring from time to time.

Clean the lentils and rice, put them into a pot, pour in the water and start the slow cooker or bring the pot to simmer. If you want to add flavor, you can sauté the rice and beans before putting them into the slow cooker, or if you are using a cooking pot on the stove, you can saute them right in the pot before adding water. Sauté the onions until they are just beginning to turn brown and add them to the rice & beans after the rice and beans have been cooking for a while.

Cook until the rice and beans are tender and ready to eat.

I like to add the other ingredients toward the end, when the lentils and rice are almost ready to serve.

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