It’s cold and dreary and everyone is having stew for dinner. Your belly aches for substance. There are only so many veggies and fruit a person can eat. Being VGF is tough and there isn’t much out there that is tasty or not outrageously expensive. How does a warm bowl of lentils and rice sound?
This recipe is written for me. You, my dear reader(s) may add or delete or do what you wish to make it yours. From raisins, nuts, berries and veggies, the list is endless. The condiments can change as your palate pleases. This can be what you like and it is so easy and economical to make.
Lentils and Rice
½ cup lentils (I put in a jar all colors of lentils: red, green and yellow.)
1 cup rice (I use a mixture of brown and black rice)
3 cups water (or vegetable broth)
2 tbsp. olive oil (Use your favorite; coconut, grape seed etc.)
1 tsp. toasted sesame oil (I add this to everything, including nuked veggies. If you haven’t tried it, do. )
1 tbsp. rice vinegar
1 tsp. turmeric
1 rounded tbsp. mello red miso (or any color or style)
1 cup chopped pecans (again, your choice of nut or not)
1 cup raisins (or cranberries or apricots or all.)
In a rice cooker (you can make it on the stove, but I love convenience) add everything in the order of the recipe. Not mandatory but it is easier to stir up and combine. After 30 minutes steaming/cooking lift the lid and stir up the lentils. Make sure you scrape the bottom so that the rice does not burn. Again in another 10 minutes stir up the pot. This dish takes 50 minutes to absorb all the liquid in a rice cooker, yours may be more or less. When done, enjoy, delish!!
Let us discuss a few spices:
Turmeric and Vinegars: It has anti-inflammatory properties. Rumor has it that it may ward of cancer. I add those two spices to everything I make. There are all kinds of vinegars so experiment and enjoy.
The picture has the Rice and Lentil Stew, an assorment of veggies and the Roll, recipe provided in earlier blogs.
Until next time, enjoy food, life, and me!!