Sweet Rice And Lentil Mango Medley Recipes

Steps:

• Combine the rice and water in a saucepan. Bring to a boil, then cover and reduce heat to low. Simmer for 15 to 20 minutes, until water is absorbed.
• Mix the desired amount of sugar into the hot rice. Portion the rice into 4 bowls. Top with mango slices, and pour some cream of coconut over the top of each bowl.

Steps:

• Place lentils in a small saucepan. Add water; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until tender. Drain and rinse in cold water., Transfer to a large bowl. Add mushrooms, cucumber, zucchini, onion and tomatoes. In a small bowl, whisk vinegar, mint, oil, honey, basil and oregano. Drizzle over lentil mixture; toss to coat. Add spinach, cheese and, if desired, bacon; toss to combine.

Steps:

• Combine 6 cups water and rice in a large bowl and soak 8 hours to overnight.
• Drain rice and rinse with fresh water. Combine 2 cups water and rice in a saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 15 to 20 minutes. Transfer cooked rice to a bowl.
• Combine coconut milk, sugar, and salt in a small saucepan. Heat until just boiling; pour mixture over cooked rice. Let stand 30 minutes. Serve warm with sliced mango.

Steps:

• Add the water and rice in a large saucepan. Put heat on high and allow to boil.
• While waiting for the water to heat up, dice the mangos, preferably skinning them first with a knife or a potato peeler. Cut along pit to get the large chunks off and continue to dice.
• Once rice gets boiling turn heat down to low, allowing it to simmer.
• Once rice is about done, or has just a little moisture left, add can of lentils (draining most of the fluid) and mango. Add milk and brown sugar, stirring into the mixture.
• Let simmer for another few minutes or until the mango has combined its flavor with the rice and lentils, and the water/milk has been taken up by the rice.

Steps:

• Wash and soak the lentils for at least half an hour in warm water. Drain, wash and add the lentils, salt, pepper and 1 1/2 cups water in a pan. Cook covered on high heat. Reduce heat to medium once the water comes to a rapid boil. Check for doneness after 30 minutes. Reduce heat to low-medium and cook uncovered until lentils are tender and the water is almost all gone. (4-5 minutes).
• If using cooked lentils from a can or slow cooked, add the sauce to the lentils, bring to a boil at medium and simmer for 4 minutes on low-medium.
• In another bowl, mix all the sweet and sour sauce ingredients . Add the sauce to the lentil pan. Mix and cook for 5 minutes. Taste and adjust spice if needed.
• Load up lettuce leaves with the lentils, chopped mango, cilantro and peanuts, and serve.
• Variations: Add water chestnuts or mushrooms to the lentils and sauce.
• Use other toppings like mung sprouts, sliced cucumbers, carrot ribbons, crisp rice noodles.

Steps:

• In a large nonstick skillet coated with cooking spray, saute onion and garlic in oil for 1 minute. Add carrots; cook 2 minutes longer. Add lentils and rice; cook and stir for 2 minutes. Stir in the water and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Stir in broccoli and zucchini; return to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until lentils and rice are tender, stirring occasionally. Stir in tomato sauce and tomato; heat through.