Ingredients
- 1 cup rice (uncooked)
- 1. lentils (dry)
- 1 medium-sized onion, diced
- 2 cloves garlic, crushed
- 2 tablespoon oil
- spices according to taste (see below)
- 4 cup water/bouillon
Directions
The beauty of this recipe is that it can be
adapted to fit a variety of tastes. Also, the
rice and lentils are cooked together in the same
pot.
The basic procedure: dice onion, crush garlic,
and saute them in a medium-sized pot (in the oil)
until golden or brown. I like to really brown
the onions for the flavor. Here, you could add
spices according to what you want to make it: an
Indian version might include curry powder, chili
powder, cinnamon, and cumin; a Mediterranean
version might add some tomatoes, basil, parsley,
and oregano (topped with a little lemon juice
after cooking); or even no spices tastes good
when finished off with a little tamari soy sauce
after cooking, or veg. bouillon instead of plain
water. You can be creative!
After the onions/garlic are as browned as you
like them, add the rice, lentils, and water.
Bring to a boil, then turn heat to low and simmer
for about 30-35 min or until all the water is
gone and the rice and lentils are tender but not
mushy. Enjoy!
Serves: 4
Preparation time: 45 min