Brown Basmati Rice and Lentils
Want a super satisfying, multi-purpose dish that will lower your cholesterol as well? You get it all with Brown Basmati Rice and Lentils. Beans such as lentils are especially good at lowering bad cholesterol. Got leftovers? That's great! All week long, enjoy your basmati and lentils as a side dish for fish or poultry, or add to your veggie soups for thicker, richer texture and flavors.
Yield: 10 people
- 2 cups brown basati rice (uncooked)
- 3 tablespoons coriander seeds
- 2 tablespoons cumin seeds
- 3 tablespoons soy sauce, low sodium
- 1/2 teaspoon black peppercorns ground
- 7 cups vegetable stock (low-sodium) divided use
- 1/2 cup garlic rough chopped
- 1 tablespoon fresh ginger peeled and diced
- 4 stalks lemongrass white parts only, chopped
- 1/2 cup green lentils soaked overnight, rinsed and drained
- 1 teaspoon cloves ground
- 1/2 cup fresh mint leaves chopped
- In a large stockpot, bring rice, coriander, cumin, soy sauce, black pepper, and 5 cups of vegetable stock to a boil. Lower heat to simmer and cook, covered, until rice is tender, about 40 minutes.
- In a blender, puree garlic, ginger, lemongrass, and remaining 2 cups of vegetable stock. In a medium pot, pour blender mixture, lentils, and cloves, and bring to a boil. Reduce heat to simmer, and simmer until lentils are cooked, about 45 minutes.
- When both rice and lentils are cooked, mix together, and add mint. Serve immediately.