Mediterranean Lentils and Rice

Fall brings on cooler weather and with that comes a craving for warmer foods.  Warmer foods meaning soups, stews, casseroles and all those wonderful fall squashes, greens and of course, the year-round staple, legumes.

Lentils are one of my favorite foods.  Growing up, we ate it made into a thick stewp: too thick for soup, but not quite a stew.  We ate it on rice, we ate it as a meat substitute in a casserole.  It is a very versatile legume and one that I consider to be quite tasty!

Packed full of folate, fiber, iron, vitamin B1, potassium and protein, these are just some of the benefits we receive from eating lentils.  Being a cancer survivor, I like to add additional spices and seasonings to boost their value even more.

This week I went with the Mediterranean style that I love so much.  I hope that you’ll enjoy it as much as I do!  Remember, I do not measure so all measurements are approximate.  You will have to add/detract to adjust for your taste!  Enjoy!!!

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Vegetable Rice

Into the rice cooker went about 2 cups of white jasmine and brown jasmine long grain rice with enough water to cover the rice plus two fingers over.  I find that mixing the rice together helps my picky eaters enjoy the healthier brown rice more. 

Gather together the veggies for your rice.  I grabbed whatever was in the refrigerator:

1/4 red sweet bell pepper, diced

1/4 green sweet bell pepper, diced

2 large shallots, peeled and sliced thin, separate the rings

1 medium red onion, diced small

1-2 garlic cloves, finely chopped or put through garlic press

1 small carrot, peeled, sliced and cut into small squares

1 stalk celery, diced small (optional)

Pinch Sea salt or kosher salt

Freshly ground black pepper

1/4 tsp. onion powder

1/4 tsp. garlic powder

1 handful parsley chopped fine or big pinch dried, rubbed through your fingers

Sauté in extra virgin olive oil until the carrots and celery soften a little.  Add rice and toss until well coated with veggies and olive oil.  Add seasonings: salt, pepper, onion powder, garlic powder.  Warm thoroughly and add parsley.

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Mediterranean Lentils

1 large shallot, finely chopped

1-2 garlic cloves, finely chopped

1/2 tsp turmeric

1/4 tsp Celtic Sea Salt

1/4 tsp garlic powder

1/4 tsp onion powder

1 tbsp Worcestershire sauce or Bragg’s Liquid Aminos

1/4 cup to 1/2 cup lentils

Sauté shallots, garlic and spices together until shallots are soft and clear.  Add rinsed and drained lentils and enough water to cover the lentils plus about an inch above.

Let cook until the lentils are soft, add water if too thick.  You may need to adjust the seasonings if you add a lot of water.

Once done, serve up and enjoy! 

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