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December 7, 2012

Rice and Lentils

Rice and Lentils
When I took cooking classes with Sandy earlier this year, she made this dish for us to eat with our yummy herb-inspired dishes.  It is one of those dishes that she just tossed together and it was so good.  I hadn't "just tossed it together" yet for my family, but had been meaning to.
I always have cooked grains in the fridge, to make school night dinners that much easier to pull together.  We really like lentils, so this was a no-brainer.
When I asked Sandy for her "recipe", she had to think about what she did that so inspired me.
She shared that she used brown Basmati rice, green lentils, fresh rosemary, garlic powder, onion powder, and celery salt.  Seemed easy enough for me!

I pulled out brown Basmati from the fridge and warmed it up just a little in the microwave.
Then I cooked lentils on the stove according to the package directions. 
Instead of plain water, I used vegetable broth and a bay leaf to flavor the lentils as they cooked.
Lentils cook much more quickly than rice.

Once tender, I combined the rice, lentils (minus the bay leaf), chopped fresh rosemary, onion powder, garlic powder, and celery salt.
This dish has a great mild flavor, and is perfect as a main dish, or as a side dish with meat and vegetables.

Double click to print as a 5x7 recipe card.


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