Lentil Rice Burritos Food

EASY ONE POT LENTILS AND RICE

Steps:

• Cover the lentils with the water.
• Peel and crush the garlic cloves lightly with the back of a knife. Leave the cloves whole, so that they flavor the dish but can be removed if desired. (I leave them out of the kids' portions, and give them to my DH and myself).
• Add garlic to the pot, along with the bay leaves, cumin seeds and cinnamon. (DO NOT add salt at this point, as lentils will not cook properly).
• Bring to a boil. Cook at a boil until the lentils are just tender. This should take about 25 minutes, but may take longer dependig on the age of your lentils.
• Add the rice, salt and olive oil, and bring back to a boil.
• Stir, cover pot, reduce heat to low, and cook for 15 minutes.
• Check to make sure the rice is done, adjust seasonings, and serve. If there is still too much liquid in the pan, just let it sit uncovered for a few minutes.
• Enjoy!

LENTILS AND RICE WITH FRIED ONIONS (MUJADARRAH)

Steps:

• Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside.
• Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes.
• Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender.
• Mix half the onions into the lentil mixture. Top with yogurt or sour cream and remaining onions to serve.

SMOTHERED LENTIL BURRITOS

Steps:

• First, prepare your burrito fillings. Set your rice to cook according to package instructions, and then move on to the lentil filling while that cooks.
• In a frying pan or skillet, saute your shallot and mushrooms until soft. Add the spices, and then the lentils, beans, tomato paste and lime juice. Saute until everything is nicely combined. Remove from the heat.
• Prepare your avocado sauce. Puree all ingredients in a blender, hand blender or food processor.
• Once the rice has finished cooking, you can assemble your burritos. Spoon 1/4 of the rice, 1/4 of the lentil filling and 1/4 of the cheese into each burrito and roll them up.
• Oil a casserole dish and place all of the rolled burritos in it. Pour the avocado sauce on top, and use a spatula if needed to smother the sauce all over the top and sides of each burrito.
• Scatter some extra cheese on top if you wish - this is optional.
• Bake in the oven for 20 minutes at 180C / 360F.
• Serve with toppings of your choice!

LENTIL BURRITOS

Steps:

• Place first six ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 15-20 minutes. Drain if necessary., Stir zucchini, taco sauce and cheese into lentils. To serve, place about 1/2 cup lentil mixture on each tortilla and roll up.

MIDDLE EASTERN MUJADDARA BURRITOS

Steps:

• Toss the onions with 2 tsp salt in a bowl and microwave for 5 minutes. Rinse, drain, and pat dry with paper towels. Cook the onions and the oil in a Dutch oven over high heat, stirring often, until golden brown, 25-30 minutes. Drain the onions in a colander set in a large bowl, reserving 3 tbsp of the leftover oil. Transfer the onions to a paper towel-lined baking sheet to drain. Do not wash the pot.
• Meanwhile, bring the lentils, 4 cups water, and 1 tsp salt to a boil in a medium saucepan over high heat. Reduce heat to low and simmer, covered, until lentils are tender, 15-17 minutes. Drain and set aside.
• While the onions and lentils cook, place the rice in a medium bowl and cover with hot tap water by 2 inches. Let stand for 15 minutes. Carefully pour off as much water as possible, leaving the rice in the bowl. Add cold water to the rice and pour it off again. Repeat 4-5 times. Drain rice in a fine-mesh strainer.
• Heat 3 tbsp of the reserved oil, garlic, coriander, cumin, cinnamon, ¼ tsp black pepper, and cayenne pepper in the Dutch oven over medium heat until fragrant, about 2 minutes. Stir in the rice and cook, stirring occasionally, until it starts to turn translucent, about 3 minutes. Stir in 2¼ cups water, sugar, and 1 tsp salt. Bring to a boil. Stir in the lentils and reduce heat to low. Cover and cook until all of the liquid is absorbed, about 12 minutes.
• Remove the pot from the heat and let sit for 10 minutes. Fluff with a fork and stir in the cilantro and the onions.
• Heat the tortillas according to package directions. Mound the lentil and rice mixture and the zucchini baba ghanoush across the center of the tortillas, close to the bottom edge. Fold the sides of the tortilla over the filling, then fold up the bottom of the tortilla. Continue to roll tightly into a burrito. Serve warm.

VEGETARIAN BEAN AND RICE BURRITO

Steps:

• Gather the ingredients.
• In a large microwave-safe bowl, toss together cooked rice and fresh chopped cilantro, and drizzle with the lime juice. Heat in the microwave or on the stove just until hot, and give it a quick stir.
• In a separate large skillet, sauté the onion in vegetable oil or olive oil for 5 minutes, or until the onion is soft. Add the garlic and cook another minute.
• Reduce the heat to medium-low, add the black beans or pinto beans, and season with the chili powder, cumin, and hot sauce, stirring to combine. You can add a bit of salt if you'd like, but you shouldn't need too much with all the other seasonings. Allow the beans to cook until heated through, about 5 minutes.
• Spoon the cilantro-lime rice and the black bean mixture onto lightly warmed flour tortillas, and add any additional toppings you want.
• Wrap the burritos : Fold the short ends in, then fold one long side over the filling and gently push to ensure the fold is tight before rolling up the remainder of the burrito.
• Cut in half, and serve immediately.

ONE POT MEXICAN LENTILS AND RICE

Steps:

• Thinly slice 2 onions. Add them to a tablespoon of oil and cook over mediumish heat for 20-40 minutes, stirring regularly. I season them with pinches of salt throughout the caramelization process.
• Roast two tomatoes in a 400F oven for 20-25 minutes.
• Add 1/2 cup of lentils to a heaping cup of water in a saucepan. Bring to a boil and then let simmer for 10-15 minutes or until most of the water is absorbed. Drain and set aside.
• When the onions are mostly caramelized, add the two roasted tomatoes to a blender or food processor along with 2 chipotles in adobo and 4 garlic cloves. Combine well.
• Set aside some of the caramelized onions for garnish if you want.
• Add 4 cups of stock (or water) and one teaspoon of salt to the caramelized onions. Bring to a boil and then let simmer for a few minutes.
• Add the parboiled lentils, the tomato-chipotle mixture, one cup of rice, 1/2 teaspoon of cumin, a pinch of cinnamon, and some freshly cracked pepper. Combine well and then bring to a boil. Reduce heat and let simmer until most of the liquid is absorbed.
• Take a taste for seasoning (I added another 1/2 teaspoon of salt). Remove from heat, cover, and let sit in its own steam for 5-10 minutes.
• Serve immediately and store leftovers in an airtight container in the fridge.

LENTIL BURRITOS

Steps:

• Wash& drain lentils.
• Bring to a boil with stock; cover, simmer until just tender, about 20 min.
• Drain if necessary.
• Heat oil on medium heat.
• Cook onion, garlic, zucchini, pepper to tender crisp.
• Stir in lentils, hot sauce,& taco sauce.
• Adjust seasonings.
• Stir in cheese.
• Spoon 1/2 C of mixture down center of each tortilla.
• Roll up (Can assemble ahead& reheat rolled in dampened paper towels in microwave).
• Can be eaten hot or cold.

LENTIL BURRITOS

Steps:

• Put the water in a large pot. Bring to a boil.
• Stir in the lentils and cover. Lower the heat and simmer for 40 minutes.
• Dump the lentils (and any remaining water) into a large bowl. Add the cooked rice, tomato paste, taco seasoning mix. Stir well.
• Lightly grease a large casserole dish. (I use a 9" x 13" cake pan.).
• Preheat your oven to 350°.
• On the counter (or other work space) lay out a tortilla. Put a line of the filling just below the horizontal center. I probably add about 1/2 a cup of filling to each burrito.
• Make sure that there is about an inch or so at either end of the line that doesn't have filling on it.
• Place a couple of slices of cheese on top of the line of filling.
• I have also placed some sliced and pan fried chicken breast on top at this point as well. Makes my Fiance happy when he can see meat in a meal.
• Fold up the bottom of the tortilla to cover the filling (or partially cover). Then fold over both sides. Then continue rolling to the top.
• The burrito should be about 1 1/2" wide and about 4" long.
• Place seam side down in the prepared pan.
• Continue with the rest of the wraps.
• At this point, you can either put them in the oven as is, or you can top them with some grated cheese. I think about 1/2 a cup of grated cheese would be more than sufficient. I don't usually top mine with the cheese.
• Place in the oven. Cook for about 20-30 minutes. It depends on whether or not you used cheese.
• The tops don't usually get too brown for me. They just get a lovely crustiness to them. You could rub some butter on top before cooking if you wanted them to brown a bit more.
• Let stand for a few minutes before serving.
• First time I made this, I only made 5 and I had about a cup of leftover filling. We ate the leftover filling as Sloppy Joe's on a nice crusty roll. I enjoyed it heated up on it's own.

LENTIL-RICE BURRITOS

Steps:

• Combine all ingredients in oven-proof casserole dish.
• Cover and bake in 300 degree oven for 2 to 2 1/2 hours.
• Add more broth if it starts getting dry.
• Serve with flour tortillas, grated cheese, chopped onions, sour cream, etc.

SPICED LENTIL-BROWN RICE BURGERS

Steps:

• Make the burgers: Combine 2 cups water, the lentils, rice, 1 teaspoon salt and a few grinds of pepper in a medium saucepan over high heat. Bring to a boil, then cover and reduce the heat to low. Cook until tender, 40 minutes. Remove from the heat and let sit, covered, 10 minutes. If there is water left in the saucepan, cook, uncovered, until evaporated.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onion and carrot and cook, stirring, until browned, 8 to 10 minutes. Reduce the heat to medium and add the kale, garlic, cumin, curry powder and allspice. Cook, stirring, until softened, about 2 minutes. Add 2 tablespoons water and cook, stirring, until the liquid evaporates. Season with salt and pepper.
• Pulse the oats in a food processor until finely ground with some coarse pieces. Add the warm lentil mixture and the vegetable mixture and pulse until combined but still chunky. Season with salt and pepper. Let cool. Form into four 4-inch patties (about 1/2 inch thick). Transfer to a baking sheet and freeze until firm, about 30 minutes.
• Meanwhile, make the sauce: Combine the lemon juice and garlic in a small bowl; let sit 5 minutes. Whisk in the tahini, 2 tablespoons water and the hot sauce, thinning with more water, if needed. Season with salt and more hot sauce to taste.
• Preheat a grill to medium high. Brush the burgers with olive oil on both sides. Grill until well marked, about 3 minutes per side. Grill the pitas until warmed. Serve the burgers in the pitas with lettuce, tomatoes and pickles and the tahini sauce.