One of my goals for this year is to do more cooking, so I decided to try a new recipe from the cookbook 366 Delicious Ways to Cook Rice, Beans, and Grains. I bought this cookbook in the spring of 2008, and I think this is the first recipe I've tried from it! I decided on the "Brown Rice and Lentils" recipe on p. 329, went to the grocery store, and came back with several goodies!For starters, I didn't have a large skillet with a matching top! I was also missing the spices cumin and coriander in my spice rack, and I also picked up lentils, fresh cilantro, and fresh scallions.
Here, I sauteed the fresh carrot and small onion (in the first picture) in olive oil, and added the cumin and coriander. Yummy smell already at this point!
Here, I added the uncooked brown rice and lentils, and sauteed a little more. I added four cups of water, put the lid on and brought it to a boil. Then it simmered for 40 minutes.
The scallion and cilantro got mixed in at the end, and the whole enchilada had to sit under a paper towel for five minutes.
And voila! It tastes really good, and the recipe made several servings! Can't wait to have it for lunch this coming week!
2 comments:
Looks yummy!! I'll have to try it myself, as I love rice and lentils. I have no idea what scallion and cilantro are though - they look like spring onion and parsley, but I'm not sure.
You're right, Tinsie, spring onions and scallions are the same thing. I had to ask in the produce department. :)
Cilantro seems a lot like parsley, but is a different plant & taste.
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