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Lentils and Rice (Riz-be-Adees)




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Recipe from Endangered Recipes By Lari Robling

There are a number of different varieties of lentils that come in various colors. Experiment to find your favorite!

Makes about 6 cups

Ingredients

  • 4 cups water
  • ½ cup olive oil
  • 1 teaspoon salt
  • 1 cup lentils, rinsed and drained
  • 1 cup long grain rice
  • 1 large onion, diced (about 2 cups)

Directions

    1. In a medium saucepan, bring and salt to a boil over high heat.
    2. Add lentils, cover and simmer for 20 minutes or until lentils are almost tender.
    3. Add rice, cover and cook 20 minutes more. Remove from heat and keep covered, allowing rice to steam.
    4. Meanwhile, in a medium sauté pan, heat olive oil and add onion. Cook until onion is golden brown. Pour over rice and lentils and serve.
Photo by Flicker user photobunny / CC BY-NC 2.0



Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.


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Photo by Flicker user mollycakes / CC BY-NC 2.0



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By Lari Robling - April 18th, 2012

High Tunnel farming caught my eye because its extended growing season adds to the amount of local produce we get. While farm manager Aviva Asher was tidying up the winter crop to make way for spring, I discovered another benefit of local growing: use what you’ve got.




 

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