Rice and Lentils
- Alison Haines
- Jun 30, 2016
- 2 min read
Rice was not a familiar staple in our house when I was a kid. Vague recollections of rice pudding come to mind. Every now and then we’d get a “curry” with rice and I use the term curry very loosely here. A tablespoon of Keen’s Curry powder in some mince does not a curry make. There was certainly no chutney served with it. Nor dahl or chapattis. These days I find that a beautiful dahl with some yummy rice makes the most satisfying meal when I add some homemade chutney, some diced cucumber and some cracked pepper. Along with being an economical dish, beans and lentils are the perfect vegetable protein and have so many health giving properties from lowering cholesterol, balancing blood sugar as well as improving bowel health. We really need to include just a small amount in our food every day.
Yield: 2 servings • Prep Time: 10 minutes • Total Time: 60 minutes
Ingredients
Rice Rice | 1 Cup Quinoa | ¼ cup Salt & Pepper | to taste Water | 2 Cups, Boiled Lentils Puy Lentils | ¼ Cup Red Lentils | ¼ Cup Mung Beans | ¼ Cup Garlic | 1 clove, Salt & Pepper | to taste Coconut Oil | ¼ Cup Chilli | ¼ teaspoon Cummin | ¼ teaspoon Lemon Juice | ½ a lemon, juiced Coriander Seeds | ¼ teaspoon, crushed
Cinnamon | ¼ teaspoon
Toppings Coriander | ½ bunch Kecap Manis | 1/4 cup Salt & Pepper | to tast
Directions
Place the rice and quinoa into a microwave dish, add the salt and pepper and pour the boiling water on top. Mix with a fork, place the lid on and microwave on high for 4 minutes. Stir again and add some more boiled water if it’s a little dry. Microwave again for 4 minutes.
Stir fry the coriander seeds, cumin, chilli and garlic in the coconut oil until fragrant. Then add the beans and stir to coat in the spices and oil. Pour 2 ups of boiled water into the pan and stir gently. Cover and let it simmer on a low heat for 15 minutes, checking on it regularly and stirring. Add a little extra water if necessary. Once the beans on soft, add the lemon juice, salt and pepper and coriander. Serve on top of the rice and add some chutney and more fresh coriander.
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