Saturday, February 22, 2014

Quick Lentils and Rice

1/4 cup dry lentils
1/4 cup uncooked brown rice
1 cup water
1 teaspoon dried minced onion
1 clove garlic, minced
chili powder
red pepper flakes
black pepper
1/2 cup frozen corn
4-5 cherry tomatoes, cut up
1/4 cup shredded colby jack cheese
  1. Rinse and drain lentils.
  2. Combine the lentils, rice, water, onion, garlic, and spices. 
  3. Bring to a boil.  Turn heat down to low and simmer, covered, for 25 minutes.  The lentils should be cooked through, and the rice will not be quite done at this point.
  4. Add the frozen corn and tomatoes.  Cook for 10 more minutes.
  5. Turn of the heat and let sit for 5 minutes.
  6. Add salt to taste.  Stir in the shredded cheese until melted and creamy.
I threw this together today because I didn't know what I wanted to eat.  I had all the ingredients already.  Lentils don't require soaking, so they are quick to cook up.  I didn't really measure the spices.  It was probably about 1/8 of a teaspoon of each, but that is to taste.  It probably would have been good with some green onion added with the corn and tomatoes, but I didn't have any.  You could also use shredded cheddar cheese.  Check the lentils and rice as it is cooking to make sure they are the doneness you want.  This makes one serving, and it was very tasty! 

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