Lentils with Brown Rice and Mushrooms Yield 4 servings--1-1/2 cups each.
3 c. reduced-sodium vegetable broth, or water 3/4 c. dried lentils, sorted for stones and shriveled lentils, and rinsed 1/2 c. uncooked brown rice 2 tsp olive oil 1 large onion, chopped 2 c. chopped button mushrooms 2 medium garlic cloves, minced 1 tsp ground cumin 1/4 tsp crushed red pepper flakes 1 tsp grated orange zest 3 tbsp fresh orange juice 1 tbsp light soy sauce 3 tbsp minced parsley Note: The cooking time for lentils varies from about 25 minutes for red lentils to about 45 minutes for most other varieties. When lentils are done, they should be tender but hold their shape and not be mushy. When lentils are a little more than halfway through the expected cooking time, taste a few, then repeat every five minutes until they are as tender as you want. In medium saucepan bring broth to a boil over high heat. Stir in lentils and return to a boil. Reduce heat and simmer, covered, for 10 minutes. Stir in rice. Simmer, covered, for 25 to 30 minutes, or until lentils and rice are tender, and almost all of the liquid is absorbed. Meanwhile, heat medium nonstick skillet over medium-low heat. Pour in oil and swirl to coat bottom of pan. Cook onion, mushrooms and garlic 10 to 12 minutes, or until onion is very soft and nicely browned, stirring occasionally. Stir in cumin, red pepper flakes and orange zest. Cook 1 minute, stirring frequently. Stir in orange juice and soy sauce. Cook for 1 minute. Stir onion mixture and parsley into lentils and rice. Cook for 1 minute until hot. Source: Diabetes and Heart Healthy Cookbook --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
