Recipe by Sumisan
This is so simple but SO delicious! I first came across it in a marilu henner cookbook, but it is definitely a keeper!
Top Review by Marlene.
This recipe was a huge stretch for us , so I'm not going to leave any stars as I believe it was mostly a 'taste' issue with us. This was the first time I've ever tried brown rice or lentils. After about 40 minutes on a low simmer , there was no more liquid to soak up and it had started to stick to the pan. There was quite a bit of uncooked rice left in it. This is NOT a total washout for me though! Even though I might not have enjoyed the flavor so much of this as a side dish , I saved and froze the rest of it and am planning on making it an addition to a rich vegetable beef soup soon! I think they'll go great in that for us. Plus, simmering in the soup , the rice should finish up cooking too! :) Thanks for posting the recipe and thanks for getting me to broaden my horizons a little bit!!! :)
- 1 cup lentils
- 1 cup brown rice
- 4 cups water
- 1 onion
- 2 garlic cloves
- 2 tablespoons butter
- 1 bay leaf
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
Directions See How It's Made
- Saute onions and garlic in butter pretty low so that garlic doesnt get bitter.
- Add water and the lentils and rice. Cover and cook for about 1 hour.
- It is good alone but adding more butter before eating makes it extra creamy!
- dont forget to remove the bay leaf and salt and pepper to taste (you dont have to go by the measurements on those!).