Tuesday, August 16, 2011


1 cup long grain brown rice
1 cup green lentils
1/4 tsp ground cumin
1/4 tsp ground cinnamon
1-2 T extra virgin olive oil
2 T nutritional yeast
1/4-1/2 cup cooked onions (1 medium to large size red onion, diced, cooked in olive or canola oil for 15-20 minutes, until reduced, slightly browned, and sweet)

Tools that you need
skillet/pan for cooking onions
sharp knife to cut onions
measuring spoons/cup
rice cooker with brown rice setting with rice paddle

What to do
Cook onions if not already prepared -- see directions above.
Rinse rice and lentils, if desired.
Put everything into the rice cooker, stir with rice paddle to combine, and set for brown rice cycle.
You can top with additional fried onions, olives, etc. :)

I set this last night for delayed start to make for the girls for lunch today. It made 4 servings: 1 for Jacqui, 1 for Aji, 1 for me, and 1 for leftovers. I packed the girls' portions with an assortment of colored olives and sweet yellow pepper slices. I will report later with the girls' assessment of their Tuesday camp lunch. But, it had rice, lentils, and cooked onions, three of Jacqui's favorite foods, so hopefully she liked it! :D And they got to have their cool yellow sporknives with lunch today.

I ate mine as an early lunch (1130 today). I meant to have a few bites because I hadn't eaten much breakfast, but ended up eating the whole container. SO GOOD. I think I could add a bit more olive oil (some recipes I saw had A LOT more olive oil), but as this was my first time putting olive oil into my rice cooker, I didn't want to overdo it. Might try some more next time.

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