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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Got this from a friend. You need to know that you like cumin before you try it. I do and make this often for a delicious veggie lunch. Ingredients:
2 tablespoons extra virgin olive oil |
1 small onion, chopped |
4 cloves garlic, minced |
1 carrot, finely chopped |
2 teaspoons ground cumin |
1 teaspoon ground coriander |
1 1/2 cups uncooked brown rice |
3/4 cup brown lentils or 3/4 cup green lentil, rinsed |
4 cups water |
1 teaspoon salt |
1 scallion, chopped |
1/4 cup chopped fresh cilantro |
Directions:
1. In a big skillet, add olive oil and heat over medium-high heat.
2. Add in the onion, garlic, carrot, cumin, and coriander.
3. Saute, stirring frequently, for 3 minutes or until the onion is limp.
4. Add the rice and lentils; saute fo 2 minutes.
5. Add the water and salt; cover and bring to a boil.
6. Lower heat and simmer about 40 minutes or until the rice and lentils are tender.
7. Fluff mixture with a fork.
8. Stir in the scallion and cilantro.
9. Dry the skillet lid; place a crumpled paper towel over the rice, replace the lid and let stand for 5 minutes before serving.
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