Lentils With Zucchini And Rice Food

LENTILS WITH ZUCCHINI AND RICE

Steps:

• Bring water, lentils, brown rice, and bouillon to a boil. Reduce heat to medium-low. Add bay leaf, cover, and cook until lentils and brown rice are tender, about 45 minutes.
• Heat olive oil in a saucepan over medium heat. Add onion and bell pepper. Cook and stir until onion is starting to soften, 3 to 5 minutes. Add zucchini and cook for 5 minutes.
• Stir the zucchini-onion mixture into the lentils and rice. Add tomatoes, spaghetti sauce, rosemary, oregano, and salt. Return to a boil, reduce heat, and simmer until flavors meld, about 10 minutes.

ZUCCHINI STUFFED WITH RICE, LENTILS, PARMESAN CHEESE AND FRESH S

Steps:

• Cook rice according to package directions (rice can be cooked ahead and used in this recipe later).
• Cut the zucchini crosswise into the thick, equal parts. Spoon out the seeds.
• To shorten the baking time in the oven, zucchinis can be pre-cooked in a microwave oven: put the zucchini in a microwave- proof dish and add very little water. Cover and cook 10 minutes at max. Drain and set aside.
• Squeeze sausage out of the casing into the pan with hot oil and cook until it's lightly browned, breaking apart with the back of the turner.
• Add onion and sauté for 3 minutes over medium heat. Add oregano, cumin, salt and pepper, sauté 2-3 minutes to blend the flavors.
• Add rice, lentils and Parmesan cheese, stir and cook for 2 minutes. Remove from heat.
• Place hollowed-out zucchini in a baking dish thinly coated with olive oil. Stuff the filling mixture into the hollowed-out zucchini, using a spoon to press the mixture down so it's tightly packed.
• Bake in the oven at 200ºC for 30 minutes if the zucchini has been pre-cooked in the MWC, or for 45 minutes if they are not pre-cooked.
• About 10 minutes before the end of cooking remove from oven and put a generous pinch of grated mozzarella on top of each zucchini. Put back them back into the oven and bake until cheese is melted.
• Serve hot.

ZULANDT'S LENTIL CASSEROLE

Steps:

• In a saucepan, bring water and bouillon cubes to a boil. Add rice and stir. Reduce heat, cover and simmer for 50 minutes, or until rice is tender and all liquid has been absorbed.
• Heat oil in a stockpot over medium-high heat. Cook zucchini and onion until tender, but still slightly firm, about 5 minutes. Stir in cumin, oregano, lentils, and about 6 cups water gradually. Bring to a soft boil, and continue cooking until lentils are tender, 45 to 60 minutes, adding water as needed.
• Preheat oven to 375 degrees F (190 degrees C).
• Mix the cooked rice together with the lentils, and season to taste with salt and pepper. Stir in 3/4 of the Cheddar cheese, and transfer mixture into a 9x13 inch pan. Mix remaining cheese together with the breadcrumbs, and spread evenly over the top of the dish.
• Bake in the preheated oven just until cheese has melted, about 10 minutes.

LENTILS WITH ZUCCHINI

Steps:

• Place lentils, water & turmeric in a pot over medium heat & bring to a boil. Continue cooking, removing the froth from the top from time to time.
• In a separate pot, heat half the ghee. Saute onion & garlic till golden. Stir in ginger, chili & zucchini. Mix thoroughly & continue to cook for 5 minutes.
• Transfer the lentils to the zucchini mixture. Stir in salt & garam masala. Half cover the pot, lower the heat & cook for 15 minutes.
• In the remaining ghee, toss in the cumin seeds & heat till they sizle & change colour.
• Serve lentils hot with the ghee/cumin seeds.