Baked Rice with Red Lentils and Vegetables

posted in: Grains, Recipes | 0

Do you make baked grain dishes? I love them, especially this time of year when our weather is cold and drizzly. This combination is a favorite, with sweet, nourishing Lotus Foods Jade Pearl Rice. The recipe works with a variety of rice, so if you can’t find this one, feel free to use whatever you have on hand. The red lentils add another layer of nutrition without adding heaviness to the dish.

Rice with Red Lentils and Vegetables

1 cup Lotus Foods Jade Pearl Rice (or any long grain rice)(If it is Jade Pearl, don’t rinse it before using. Any other rice can and should be rinsed.)
1/4 cup red lentils, rinsed well
small piece of kombu
2 whole cloves
Pinch of sea salt
1 medium carrot, medium size slices
1 stalk celery, medium size slices
Handful of cilantro or parsley, chopped coarsely

1. Place all ingredients in a medium size, heavy bottomed pot with a tight lid. I like my Le Creuset for this. If you have a ceramic rice pot that would be lovely, too.

2. Add 2 cups of water. Bring to a boil, then turn heat down to simmer and place the lid on top. Cook for about 25-30 minutes. Remove from heat and let sit for 10 minutes covered before removing rice to a serving dish. Add garnish on top or at the table.

3. Enjoy!

Note:

If you use a whole grain brown rice, you can rinse it and soak overnight in the water you will cook it with. Then add all the other ingredients and cook for 45-50 minutes.

Feel free to experiment with a variety of vegetables and grains. Adding the vegetables increases the yin aspect of the dish and lightens it. Plus it adds so much flavor. Your taste buds will be singing.

Rice with Red Lentils and Vegetables

Course Main Course
Cuisine macrobiotic, vegan

Equipment

  • Medium size cast iron dutch oven or other oven safe dish with lid

Ingredients
  

  • 1 cup Lotus Foods Jade Pearl Rice, or any long grain rice If it is Jade Pearl, don't rinse it before using. Any other rice can and should be rinsed.
  • 1/4 cup red lentils, rinse well
  • postage stamp size piece of kombu
  • 2 whole cloves
  • Pinch of sea salt
  • 1 medium carrot, medium size slices
  • 1 stalk celery, medium size slices
  • Handful of cilantro or parsley, chopped coarsely

Instructions
 

  • Place all ingredients in a medium size, heavy bottomed pot with a tight lid. I like my Le Creuset for this. If you have a ceramic rice pot that would be lovely, too.
  • Add 2 cups of water. Bring to a boil, then turn heat down to simmer and place the lid on top. Cook for about 25-30 minutes. Remove from heat and let sit for 10 minutes covered before removing rice to a serving dish. Add garnish to the top or at the table.
  • Enjoy!

Notes

If you use a whole grain brown rice, you can rinse it and soak overnight in the water you will cook it with. Then add all the other ingredients and cook for 45-50 minutes.
If you are using an oven safe baking dish, bring the rice and vegetables to a moderate heat before transferring it to your dish, Then cover and place in oven. A cast iron dutch oven, like Le Creuset can often go from stove top to oven.
Feel free to experiment with a variety of vegetables and grains. Adding the vegetables increases the yin aspect of the dish and lightens it. Plus it adds so much flavor. Your taste buds will be singing.
Keyword grain, legumes

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