Yummy Brown Rice and Lentils

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Ingredients (12)

  • 1 Tbsp oil
  • 1 large onion, chopped
  • 1 cup brown rice
  • ½ cup dry brown lentils, rinsed and drained
  • 2 cans (15 oz each) chicken, beef, or vegetable broth
  • 1 bouillon cube (chicken, beef, or vegetable)
  • ¾ tsp cumin
  • ¼ tsp cayenne pepper (more or less to taste)
  • ¼ tsp black pepper

Toppings

  • diced tomatoes, canned and drained, or 1 – 2 fresh, diced (optional)
  • grated sharp cheddar cheese, or other cheese you prefer (optional)

This recipe is one I adapted from something I found in our local newspaper over 17 years ago. It is a fantastic go-to dish that everybody loves and my kids devour. It is also perfect to take to parents of new babies, pitch-ins, and is good hot or cold. We can make it in a pinch because these basic ingredients are always in our pantry. On busy afternoons, it just takes a few minutes hands-on, and the stove does the rest, with dinner ready in less than an hour. The house smells wonderful, and dinner is warm, filling, extremely healthy, and very delicious. I always double the recipe for our family of 6. Freezes beautifully!

Instructions

  1. 1Heat oil in large saucepan. Add onions and rice. Saute just until onions are soft and translucent.
  2. 2Add drained lentils, broth, bouillon, cumin, cayenne, and pepper.
    Stir to mix. Bring to a boil.
  1. 1Cover, reduce heat to low, and simmer 45-60 minutes, or until rice is tender and liquid has been absorbed.
  2. 2Serve topped with cheese and tomatoes, if desired.
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