Lentil Rice Medley Recipes

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!

LENTIL RICE MEDLEY

Steps:

• In a large nonstick skillet coated with cooking spray, saute onion and garlic in oil for 1 minute. Add carrots; cook 2 minutes longer. Add lentils and rice; cook and stir for 2 minutes. Stir in the water and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Stir in broccoli and zucchini; return to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until lentils and rice are tender, stirring occasionally. Stir in tomato sauce and tomato; heat through.

LENTIL RICE AND VEGGIE BAKE

Steps:

• Place the rice and 1 cup water in a pot, and bring to a boil. Cover, reduce heat to low, and simmer 20 minutes. Place lentils in a pot with the remaining 1 1/2 cups water, and bring to a boil. Cook 15 minutes, or until tender.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat the oil in a skillet over medium heat, and stir in the onion and garlic. Mix in tomato, celery, carrots, zucchini, and 1/2 the tomato sauce. Season with 1/2 the basil, 1/2 the oregano, 1/2 the cumin, salt, and pepper. Cook until vegetables are tender.
• In a casserole dish, mix the rice, lentils, and vegetables. Top with remaining tomato sauce, and sprinkle with remaining basil, oregano, and cumin.
• Bake 30 minutes in the preheated oven, until bubbly.

RICE AND LENTIL CASSEROLE

Steps:

• In a large saucepan over medium heat, brown the sausage until no pink shows. Stir in the onion and green pepper, and saute until the onions are tender. Stir in the lentils, rice and chicken broth. Reduce heat, cover, and simmer for 40 to 60 minutes.

MIMI'S LENTIL MEDLEY

Steps:

• Place lentils in a small saucepan. Add water; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until tender. Drain and rinse in cold water., Transfer to a large bowl. Add mushrooms, cucumber, zucchini, onion and tomatoes. In a small bowl, whisk vinegar, mint, oil, honey, basil and oregano. Drizzle over lentil mixture; toss to coat. Add spinach, cheese and, if desired, bacon; toss to combine.

FALL HARVEST WILD RICE MEDLEY

Steps:

• Pre-heat the oven to 420°F.
• Transfer the squash, apples, and beets to a large bowl. Drizzle with 1 tsp of olive oil and add all of the spices listed from the salt through to the nutmeg. Stir until everything is evenly coated. Then, spread the squash, apples, and beets out onto a baking sheet and bake in the oven for about 20 minutes, o until the squash and beets are tender.
• While the veggies roast, combine 1 cup of the wild rice blend with 3 1/4 cups of vegetable broth in a large pot. Bring it to a boil and let it boil, uncovered, for 5 minutes. Once 5 minutes has passed, reduce the heat to medium-low, cover, and cook for about 20 minutes. When done, remove the pot from the heat and let the rice stand for 5 minutes; then fluff with a fork.
• Add all of the ingredients to a small jar or bowl and shake/whisk the mixture until it's well-blended; set aside.
• In a large bowl, combine the rice blend with the roasted squash, apples, and beets. Add the toasted pepitas and kale, and drizzle the dressing over the salad. Toss to coat. Garnish the salad with pomegranate arils and serve warm.

SPROUTED BROWN RICE AND LENTIL MEDLEY

Steps:

• Place the rice and lentils in separate jars.
• Cover each with water, add one tbsp apple cider vinegar, stir and affix a cloth or coffee filter to the jars.
• Allow to sit in a warm place for 24 hours.
• Strain the liquid off of each, rinse and strain again.
• Cover and tilt the jars upside down in a bowl to drain.
• Allow to sit another 24 hours in a warm place.
• If sprouts have not appeared, rinse, strain and allow to sit longer.
• Once sprouts have appeared, refrigerate until ready to use.
• Place the rice in a medium pot with 2 cups beef stock or broth.
• Bring to a boil over high heat.
• Reduce heat, cover with a lid and simmer for 30 minutes
• Remove from heat and keep covered for 10 minutes.
• Place lentils in a medium pot and cover with 2 cups water.
• Bring to a boil over high heat.
• Reduce heat and simmer, uncovered for 20 minutes.
• Strain water off and set aside.
• In a large, deep skillet, heat 2 tbsp olive oil over med/high heat.
• Add the onions, garlic and salt.
• Saute until soft.
• Add the sage, rosemary, thyme and mushrooms.
• Cook until the mushrooms have released their liquid.
• Add the kale and saute one minute or until wilted.
• Add the rice and lentils.
• Heat through.
• Season with salt and freshly ground black pepper to taste.
• Serve hot.

LENTIL AND BROWN RICE SOUP

Steps:

• In a heavy kettle combine the broth, 3 cups water, the lentils, the rice, the tomatoes with the reserved juice, the carrots, the onion, the celery, the garlic, the basil, the orégano, the thyme, and the bay leaf, bring the liquid to a boil, and simmer the mixture, covered, stirring occasionally, for 45 to 55 minutes, or until the lentils and rice are tender. Stir in the parsley, the vinegar, and salt and pepper to taste and discard the bay leaf. The soup will be thick and will thicken as it stands. Thin the soup, if desired, with additional hot chicken broth or water.