Brown Rice With Lentils Food

BROWN RICE WITH LENTILS

Steps:

• In a 1-1/2 qt. baking dish coated with cooking spray, combine the first 10 ingredients. Cover and bake at 350° for 40 minutes. , Stir in the tomatoes and salt. Cover and bake for 20-30 minutes longer or until rice and lentils are tender. Remove and discard bay leaf. Sprinkle with cheese. Bake, uncovered, for 5-8 minutes or until cheese melts.

BROWN RICE AND LENTILS

Steps:

• In a big skillet, add olive oil and heat over medium-high heat.
• Add in the onion, garlic, carrot, cumin, and coriander.
• Saute, stirring frequently, for 3 minutes or until the onion is limp.
• Add the rice and lentils; saute fo 2 minutes.
• Add the water and salt; cover and bring to a boil.
• Lower heat and simmer about 40 minutes or until the rice and lentils are tender.
• Fluff mixture with a fork.
• Stir in the scallion and cilantro.
• Dry the skillet lid; place a crumpled paper towel over the rice, replace the lid and let stand for 5 minutes before serving.

LEBANESE LENTILS, RICE AND CARAMELIZED ONIONS (MUJADARA)

Steps:

• Throw the lentils into a medium saucepan. Fill with enough cold water to cover the lentils by about an inch. Bring it to a boil over medium-high heat, then turn down to a simmer and cook until the lentils are tender but not mushy, about 20 minutes. Drain and set aside.
• Meanwhile, as the lentils cook, grab a large skillet. Pop it over medium-high heat and add the oil. Allow the oil to warm for a minute, then drop in the cumin seeds and cracked peppercorns and cook, shaking the pan once in a while until the cumin seeds darken a touch, about 1 minute.
• Add the onions, sprinkle with a dash of salt and cook until they turn dark caramel brown, stirring often. This will take about 15 minutes. Splash the onions with a little water if they stick to the bottom of the pan. You'll know they're done both by their deep chestnut color and by the slight crispiness developing on some of the onions.
• Using a slotted spoon or spatula, remove about half of the onions to a paper towel-lined plate; these are for garnish later. Sprinkle in the ground cumin, cayenne and then add the cinnamon stick; saute about 1 minute.
• Add the rice and cook, stirring often (but gently so you don't break the rice!) until some rice grains start to brown. Quickly, add the cooked lentils, 3 cups of water and 1 1/2 teaspoons of salt; bring to a boil. Turn the heat down to low so that the pan is at a simmer, cover and cook 30 minutes. The water should be completely evaporated and rice should be tender. (If there's still too much water in the bottom, put the lid back on and cook for another 5 minutes.)
• Turn off the heat, keep the lid on, and allow the rice to steam undisturbed for about 5 minutes.
• Meanwhile, toast the pine nuts, if using, in a small skillet over medium-low heat, shaking often, about 5 minutes.
• Taste the rice for seasoning. Serve with the reserved caramelized onions, toasted pine nuts, if using, and a little squeeze of lemon juice. I also like to serve this with some dollops of Greek yogurt.

BROWN RICE PANCAKE WITH LENTIL TOPPING

Steps:

• Cook rice in large pot of boiling salted water until tender, about 45 minutes. Drain. Transfer rice to large bowl. Add cheese and serrano and stir until cheese melts. Season to taste with salt and pepper. Cool. Stir in egg.
• Heat 1 tablespoon oil in heavy large saucepan over medium heat. Add green onion, carrots, salt and pepper and stir until tender but not brown. Add garlic and stir 1 minute. Add lime juice and chipotles. Increase heat and boil until most of liquid evaporates. Add lentils and stock. Bring to boil. Reduce heat and simmer until lentils are tender but not mushy, about 20 minutes. Stir in jicama and red bell pepper.
• Heat remaining 1 tablespoon oil in large nonstick skillet over high heat. Add rice mixture to skillet. Using spatula, press into even layer, covering bottom of skillet completely. Reduce heat to medium; cover and cook until bottom of pancake is golden brown and crisp, about 10 minutes. Turn pancake over and cook until golden brown. Transfer pancake to platter. Spoon lentils over. Garnish with cilantro. Cut into wedges and serve.

BROWN RICE AND LENTIL CASSEROLE

Steps:

• Preheat the oven to 300 degrees.
• Mix all ingredients except the cheese in a baking dish (I use an 11 x 7).
• Cover with foil and bake for 1 hour 10 minutes.
• Then remove the foil, add the cheese, and bake for an additional 20 minutes.

WHOLE RICE AND LENTILS (MAJADARA)

Steps:

• Heat olive oil in a pot over medium heat; cook and stir onion and garlic until onion has softened, 5 to 7 minutes. Add ginger and stir until fragrant, 1 minute. Add brown rice and stir to coat rice with oil.
• Stir lentils, cumin, salt, black pepper, and cinnamon into rice mixture; cover with water. Place lid on pot and simmer over low heat until lentils are tender and rice has absorbed the water, about 45 minutes.