Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, lentils with rice. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
I used brown rice and cooked with the lentils with no problems. I used chicken stock for a bit more flavor. Cook at a boil until the lentils are just tender.
Lentils with Rice is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Lentils with Rice is something that I have loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have lentils with rice using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Lentils with Rice:
- Get 1 cup brown or green lentils
- Get 2 leeks, white and light green parts only, roots trimmed
- Take 2 1/4 teaspoons salt, more as needed
- Take 1/4 cup extra-virgin olive oil
- Get 2 garlic cloves, minced
- Take 3/4 cup long-grain rice
- Get 1 1/2 teaspoons ground cumin
- Prepare 1/2 teaspoon ground allspice
- Prepare 1/4 teaspoon cayenne
- Take 1 bay leaf
- Prepare 4 cups trimmed and chopped spring greens (chard leaves, spinach, kale, mustard green pr a combination (or 4 large onions)
Lentils And Rice Are The Best Meal Prep Meal and Freezer Meal. One thing I absolutely adore about this recipe is that it serves as a fantastic meal prep meal and freezer meal. The lentils and rice recipe is made so fast you can make it in the morning before going to work, add it to one of those amazing thermos containers and enjoy your hot lunch a couple hours later. Leave the lentils and rice alone while they cook.
Instructions to make Lentils with Rice:
- Place lentils in a large bowl and add warm tap water to cover by 1 inch. Let soak.
- Meanwhile, halve leeks lengthwise; run under warm water to release any grit. Thinly slice leeks crosswise
- Heat oil in a Dutch oven or large pot over medium-high heat. Add leeks and cook, stirring occasionally, until golden brown and crispy, 5 to 10 minutes. Transfer half the leeks to a bowl to use for garnish and sprinkle with 1/4 teaspoon salt.
- Stir garlic into the pot with the remaining leeks and cook for 15 seconds until fragrant. Stir in rice and sauté 2 minutes. Stir in cumin, allspice and cayenne; sauté 30 seconds.
- Drain lentils and stir into pot. Add 4 1/4 cups water, 2 teaspoons salt, bay leaf and cinnamon stick. Bring to a simmer. Cover and cook over low heat for 15 minutes. Rinse greens in a colander and spread damp leaves over lentil mixture. Cover and cook 5 minutes more, until rice and lentils are tender and greens are wilted. Remove from heat and let stand, covered, for 5 minutes. Serve sprinkled with reserved crispy leeks
Stirring will release the starches into the broth and make the whole mixture kind of sticky, and less appetizing. Find a nice low simmer, cover the pot, and let it be. Adjust the amount of liquid if needed. A few variables can change how much broth you'll need to soften the lentils and rice. Slice the remaining onion into thin slices and sauté in the same pan with a tablespoon of oil on medium-low heat until deep golden brown and caramelized.
So that’s going to wrap this up for this special food lentils with rice recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
