By far, a favorite for our family and friends! Can’t taste the brown rice in this recipe, but the body will benefit from this wonderful whole grain.
1/2 c. brown rice
3/4 c. lentils (brown or green), picked over and rinsed
2 and 3/4 c. water (may need more later)
1/2 to 3/4 c. finely chopped onions
1/2 tsp. garlic salt
2 beef bouillon cubes
2 to 3 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. dried crushed oregano
grated cheddar cheese (3 T. per serving)
taco sauce or salsa (optional)
Put rice, rinsed lentils and water in a pot. Bring to rolling boil; reduce heat to lowest, cover. Allow to simmer for 45 minutes or until tender (add more water towards the end of this cooking time if the rice isn’t quite done). Add chopped onions, garlic salt, chili powder, cumin, oregano. Cover; cook on low about 15 more minutes, or until onions are tender. Take off heat, keep covered a bit longer. To serve: place hot from the pan into a shallow bowl, immediately top with grated cheese. Makes 4 to 5 servings (we like this for lunch).
Serve with a slice of whole wheat bread, or a few flour tortilla crackers.
Note: For one person, have this meal 2 times. Save remaining mexi lentils n’ rice to make 4 mexi lentil wraps; see menu.