I stumbled upon this recipe thanks to a leftover bag of white rice in my pantry… yes, really! After moving twice with this bag of rice, I finally decided it was time to use it up before it started tasting like “the back of the pantry.” However, knowing that white rice, being fibre-free, wouldn’t keep me full for long, I wanted to find a way to make it more satisfying. And WOW, I was pleasantly surprised by the result! Since then, it’s become a staple in my home: even quicker than cooking wild rice! Plus, for those looking to reduce their carbohydrate intake, this recipe is a sneaky way to lower your starch consumption.
Bon appétit!
Ingredients
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125 ml (½ cup) dry red lentils
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187 ml (¾ cup) basmati rice (or other white rice)
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500 ml (2 cups) frozen mixed vegetables of your choice (e.g., medley, spaghetti mix, etc.)
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Pepper, to taste
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Fresh herbs or spices of your choice (optional)
Preparation
- Rinse the lentils under cold water.
- In a large pot, combine the lentils, rice, and the amount of water indicated on the rice package. Add an additional cup of water.
- Bring to a boil, then let simmer for about 15 to 20 minutes, or until all the water is absorbed and the lentils and rice are tender.
- Meanwhile, in a large pan over medium heat, lightly spray with cooking oil and cook the frozen vegetables for about 5 minutes, until tender and heated through.
- Mix the cooked rice with the vegetables.
- Season with pepper and fresh herbs if desired.
Notes
Store in an airtight container in the refrigerator for up to 5 days. Can be frozen for up to 3 months.
For a creamier texture, replace some of the cooking water with your choice of broth or coconut milk.
