BROWN RICE AND LENTILS WITH BACON
Make and share this Brown Rice and Lentils With Bacon recipe from Food.com.
Provided by aurrunaga
Categories Brown Rice
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 727.8, Fat 27.2, SaturatedFat 8.3, Cholesterol 63.2, Sodium 1905.4, Carbohydrate 81, Fiber 14.5, Sugar 2.8, Protein 38.5
SPICED LENTIL-BROWN RICE BURGERS
Provided by Food Network Kitchen
Categories main-dish
Time 1h50m
Yield 4 lentil-brown rice burgers
Number Of Ingredients 19
Steps:
- Make the burgers: Combine 2 cups water, the lentils, rice, 1 teaspoon salt and a few grinds of pepper in a medium saucepan over high heat. Bring to a boil, then cover and reduce the heat to low. Cook until tender, 40 minutes. Remove from the heat and let sit, covered, 10 minutes. If there is water left in the saucepan, cook, uncovered, until evaporated.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onion and carrot and cook, stirring, until browned, 8 to 10 minutes. Reduce the heat to medium and add the kale, garlic, cumin, curry powder and allspice. Cook, stirring, until softened, about 2 minutes. Add 2 tablespoons water and cook, stirring, until the liquid evaporates. Season with salt and pepper.
- Pulse the oats in a food processor until finely ground with some coarse pieces. Add the warm lentil mixture and the vegetable mixture and pulse until combined but still chunky. Season with salt and pepper. Let cool. Form into four 4-inch patties (about 1/2 inch thick). Transfer to a baking sheet and freeze until firm, about 30 minutes.
- Meanwhile, make the sauce: Combine the lemon juice and garlic in a small bowl; let sit 5 minutes. Whisk in the tahini, 2 tablespoons water and the hot sauce, thinning with more water, if needed. Season with salt and more hot sauce to taste.
- Preheat a grill to medium high. Brush the burgers with olive oil on both sides. Grill until well marked, about 3 minutes per side. Grill the pitas until warmed. Serve the burgers in the pitas with lettuce, tomatoes and pickles and the tahini sauce.
BROWN RICE AND LENTILS
Got this from a friend. You need to know that you like cumin before you try it. I do and make this often for a delicious veggie lunch.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 468.2, Fat 9.6, SaturatedFat 1.4, Sodium 607.8, Carbohydrate 80.5, Fiber 14.6, Sugar 2.9, Protein 15.6
GOAT CHEESE, LENTIL AND BROWN RICE ROLLS
Provided by Giada De Laurentiis
Categories appetizer
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 9 by 13-inch glass baking dish. Set aside.
- Remove the thick stem from the center of each chard leaf. Cut each leaf in half lengthwise. Trim the ends from the leaves to make each leaf-half about 7 inches long and 5 inches wide. Bring a large pot of salted water to a boil over high heat. Add the chard leaves and cook for 10 seconds. Remove the leaves and rinse with cold water. Drain on paper towels and set aside.
- For the filling: In a medium bowl, mix together the brown rice, arugula, goat cheese, lentils, mint, olive oil, 1 teaspoon salt, 1/2 teaspoon pepper and garlic. Season with additional salt and pepper.
- Spoon 1/3 cup of the filling onto the end of each chard leaf and roll up like a jellyroll.
- Spoon 1 cup marinara sauce on the bottom of the prepared pan. Arrange the rolls, seam-side down, in a single layer on top of the sauce. Spoon the remaining sauce on top and sprinkle with the Parmesan. Drizzle with olive oil or dot the top with butter, if using, and bake until the cheese begins to brown and the rolls are heated through, about 25 minutes. Cool for 5 minutes and serve.
BROWN RICE AND LENTIL CASSEROLE
This is a great meal that we eat here often in the winter time. With some dark bread and maybe a salad it is a really hearty meal, though we have been known to eat just this for dinner. The recipe is adapted from Amy Dacyczyn's "The Complete Tightwad Gazette"
Provided by ladypit
Categories One Dish Meal
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 300 degrees.
- Mix all ingredients except the cheese in a baking dish (I use an 11 x 7).
- Cover with foil and bake for 1 hour 10 minutes.
- Then remove the foil, add the cheese, and bake for an additional 20 minutes.
Nutrition Facts : Calories 176, Fat 5.9, SaturatedFat 3.2, Cholesterol 12.1, Sodium 557.7, Carbohydrate 20.9, Fiber 2.9, Sugar 1.8, Protein 9.9
BROWN RICE WITH LENTILS
In just a few moments, I can have this homey side dish in the oven, leaving me plenty of time to attend to the rest of my meal.-Michele Doucette, Stephenville, Newfoundland and Labrador
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a 1-1/2 qt. baking dish coated with cooking spray, combine the first 10 ingredients. Cover and bake at 350° for 40 minutes. , Stir in the tomatoes and salt. Cover and bake for 20-30 minutes longer or until rice and lentils are tender. Remove and discard bay leaf. Sprinkle with cheese. Bake, uncovered, for 5-8 minutes or until cheese melts.
Nutrition Facts : Calories 169 calories, Fat 1g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 427mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 7g fiber), Protein 10g protein. Diabetic Exchanges
BROWN RICE AND LENTIL BURGERS
This recipe can also be made into a lentil loaf and served with mashed potatoes and vegan gravy. Served as burgers, they are also very good cold topped with ketchup and mayo.
Provided by Mizzy
Categories Lentil
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, bring 1 1/2 cups of water to a boil.
- Add the lentils, reduce the heat and cook until softened, about 15 minutes.
- Drain and set aside.
- Meanwhile in another medium saucepan, bring 2 cups of water to a boil, add the rice.
- Reduce the heat, cover, and simmer until the rice is just tender, about 40 minutes.
- Drain and set aside.
- In a saute pan, heat the olive oil over medium heat and saute the garlic, onion, and peppers until slightly browned.
- Preheat oven to 350.
- In a large bowl, combine the lentils, rice and vegetables.
- Add the salt and pepper powder and mix well.
- Add a bit of bread crumbs or flour to hold the mixture together, if needed.
- Make into burger-sized patties and place on a baking sheet, or press into a loaf pan.
- Bake until slightly firm, about 15 minutes, or bake the loaf for about 25 minutes.
WHOLE RICE AND LENTILS (MAJADARA)
One of my 'Israeli' recipes that I've adapted for whole rice (that in my opinion needs more seasoning). Good as a whole meal or as a side dish. Freezes fairly well, too.
Provided by shari p.
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Heat olive oil in a pot over medium heat; cook and stir onion and garlic until onion has softened, 5 to 7 minutes. Add ginger and stir until fragrant, 1 minute. Add brown rice and stir to coat rice with oil.
- Stir lentils, cumin, salt, black pepper, and cinnamon into rice mixture; cover with water. Place lid on pot and simmer over low heat until lentils are tender and rice has absorbed the water, about 45 minutes.
Nutrition Facts : Calories 206.8 calories, Carbohydrate 28.5 g, Fat 7.6 g, Fiber 6.3 g, Protein 7.1 g, SaturatedFat 1.1 g, Sodium 296.3 mg, Sugar 1.9 g
RICE COOKER PILAF WITH BROWN RICE, LENTILS, AND WILD RICE
This is a quick and easy pilaf with my favorite spice--cardamom! If you don't have cardamom on hand, you can omit it--the pilaf is still delicious without it. I improvised it one evening when I was short of canned chicken broth and time. I like the recipe because it combines two of my favorite rices with lentils. The lentils add protein. The dish is a perfect accompaniment to chicken baked with a generous sprinkling of cardamom.
Provided by Futtimanette
Categories Brown Rice
Time 50m
Yield 3 1/2 cups, 4-6 serving(s)
Number Of Ingredients 8
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.
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- Clean rice a couple of times and remove the water. Add the same amount of the water from the lentils to the rice. I use the rice cooker so usually if I am making 2 cups of rice I will use 2 cups of the water that I used to boil the lentils.
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- In a medium saucepan, combine the lentils and water. Bring to a boil, then simmer over low heat until the lentils are partially cooked, about 15 minutes. Stir in half the onions, the rice and 1 tablespoon of olive oil and season with salt and pepper. Cover and cook over low heat until the rice and lentils are tender, about 20 minutes. Add more water if needed to prevent sticking.
- Meanwhile, cook the remaining onions over high heat until dark brown and caramelized, about 5 minutes. Stir the onions frequently so they don't stick to the bottom of the skillet and burn.
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