Best Brown Rice And Lentils Recipes

BROWN RICE AND BARLEY SALAD WITH SPROUTED RED LENTILS AND GREEN BEANS

Steps:

• To cook barley, bring 1 quart water to a boil in a medium-size saucepan, add salt to taste and barley. Boil like pasta for 40 to 50 minutes, until tender (some stores now sell par-boiled barley, which takes 15 to 20 minutes - not the 10 minutes that the package says to cook it). Turn off heat, drain, return barley to the pot, cover pot with a towel and return lid. Let sit for 10 minutes or longer.
• While barley is cooking, cook rice in another saucepan. Combine with 1 cup and plus 2 tablespoons water and salt to taste and bring to a boil. Reduce heat, cover and simmer over low heat for 30 to 40 minutes, until water has been absorbed by the rice. Turn off heat, cover pot with a dish towel and return lid. Let sit for 10 minutes or longer.
• Transfer cooked barley and rice to a bowl (you should have 2 1/2 to 3 cups cooked grains) and toss with 2 tablespoons fresh lemon juice. Allow to cool if desired.
• Make dressing. In a bowl or jar, whisk or shake together mayonnaise, yogurt, curry powder, ground cumin, chili powder, lemon juice, salt, and grapeseed oil. The mixture should be creamy. Taste and adjust salt.
• Combine all of the salad ingredients except the nigella seeds and toss with dressing. Transfer to a platter, a salad bowl or individual plates. Sprinkle nigella seeds over each serving.

BROWN RICE AND LENTILS

Steps:

• In a big skillet, add olive oil and heat over medium-high heat.
• Add in the onion, garlic, carrot, cumin, and coriander.
• Saute, stirring frequently, for 3 minutes or until the onion is limp.
• Add the rice and lentils; saute fo 2 minutes.
• Add the water and salt; cover and bring to a boil.
• Lower heat and simmer about 40 minutes or until the rice and lentils are tender.
• Fluff mixture with a fork.
• Stir in the scallion and cilantro.
• Dry the skillet lid; place a crumpled paper towel over the rice, replace the lid and let stand for 5 minutes before serving.

RICE COOKER PILAF WITH BROWN RICE, LENTILS, AND WILD RICE

Steps:

• Remove the inner pot from the rice cooker.
• Place the rices and lentils in a sieve, rinse under running water.
• Add the onion, the rices, and the lentils to the inner pot. Add the water, the pepper, the cardamom, and the chicken bouillon granules. Stir ingredients.
• Return inner pot to rice cooker and press "cook." If pilaf is not sufficiently done after it switches from "cook" to "warm," re-close the rice cooker and keep on "warm" for another 5-10 minutes. Cooking time should be approximately 45 minutes, your rice cooker may vary.

SWEET AND SOUR LENTILS OVER BROWN RICE

Steps:

• In a large pot combine lentils, water, bouillon cubes, bay and salt.
• Bring to a boil and simmer 30 minutes.
• Add remaining ingredients and cook until lentils are tender.
• Remove bay leaves.
• Serve over brown rice for a complete, delicious and healthy meal.

BROWN RICE, BELUGA LENTILS, SPINACH, AND FETA SALAD

Steps:

• 1. Whisk together lemon juice, oil, and salt and pepper to taste in a large bowl, then add hot rice and lentils and toss. Add chopped spinach and mix thoroughly until it begins to wilt and let cool. If using leftover rice, heat it in the microwave for about 60 seconds or until hot.
• 2. When cool add the rest of the ingredients, and salt and pepper to taste, if needed.

CURRY RICE WITH ORANGE AND BROWN LENTILS

Steps:

• Add oil to medium size pot, fry onion until soft.
• Add chopped tomato, carrot, tomato paste and garlic and stir until a bit soft, about 8 minutes or so on low heat.
• Add dry spices to bring out their flavors and aroma.
• Add rice and lentils, cover with water just a bit over the rice, approximately 2-1/2 cups or so, bring to boil, cover and simmer for approximately 40 minutes checking periodically to see if tender.
• NOTE: The lentils may seem a bit tough even after cooking, but leave covered for about 15 minutes and before serving they will be fine.
• Great next to chicken or a great vegetarian meal all by itself!

BROWN RICE AND LENTILS WITH BACON

Steps:

• In a big skillet, bring the water to a boil.
• Add the garlic, carrot, and onion.
• Cook until tender.
• Add the cumin, coriander, brown rice, lentils, cooked bacon, and beef broth.
• Cover, lower heat and simmer for about 45 minutes, or until lentils are tender.
• Fluff with fork.
• Stir in cilantro.
• Replace the lid and let sit for 5 minutes before serving.

BROWN RICE AND LENTILS

Steps:

• In 2-quart saucepan, melt butter over medium heat. Cook onion and garlic in butter about 3 minutes, stirring occasionally, until onion is tender.
• Stir in lentils, rice, broth, water and pepper sauce. Heat to boiling; reduce heat. Cover and simmer about 50 minutes, adding water if necessary, until rice is tender and liquid is absorbed.
• Stir in bell pepper. Sprinkle with cheese.