There is no better name for this combination of humble lentils and venerable brown rice. The lentils impart a “very brown” hue to the rice, the tiny beans add protein, vitamins, and minerals, and the brown rice acquires an entirely new rustic flavor.
When using a pressure cooker or Instant pot, lentil very brown rice can be ready in 35 minutes!
When cooked in the same pot, the lentils and rice combine, imparting a new flavor quality to the rustic brown rice. If you cook the rice and lentils separately and then combine them at the end, the rice will not be “very brown.” They should be cooked together in the same pot.
Brown rice and lentils
It is true that lentils are a superfood, without wishing to sound overly dramatic. Some may mistake them for small beans, but these are actually potent little legumes. They are rich in protein and fiber and extremely heart-healthy.
Also, don’t forget the rice. Yes, it is both healthy and comfort food. When the two are combined, an incredibly versatile recipe that is savory, hearty, light, and so satisfying is produced.
Important reminder before cooking:
Before adding the water and lentils, be sure to sauté the rice in oil until it becomes crisp and brown. Skipping this step would result in mushy very brown rice. The flavor is so delicious that the mush would not be a problem, but you should know better: sauté the rice first for perfect very brown rice.
It would have been humorous to refer to it as lentil and mung bean, very brown rice, right? In actuality, two varieties of tiny beans enrich lentil very brown rice. Green mung beans have a sweeter flavor than green lentils, creating a pleasant balance. The original recipe calls for “dry mixed small beans, including mung, split peas, red, and lentils.” In conclusion, any small bean may be used.
Ingredients:
Here are the ingredients for this simple recipe…
- Whole grain brown rice and brown basmati rice are my preferred types of rice.
- Lentils: use either green or brown lentils.
- Onion: cooked onion adds not only flavor but also an aromatic essence.
- Garlic Powder: complements onion perfectly
- Water or low-sodium vegetable broth can be used as a liquid.
Procedure:
- Preheat a medium saucepan or large skillet over medium heat. Add the onion and cook for two to three minutes, or until soft and beginning to brown.
- Rice, lentils, water or vegetable broth, salt, and pepper should be added to the pot. Increase the heat to medium-high. Bring the ingredients to a boil, then reduce the heat, cover, and simmer.
- Cook the rice and lentils for 45 minutes, or until tender and the liquid has been absorbed. Depending on your cooking appliance or cookware, the cooking time may vary.
- Before serving, remove the dish from the heat and let it rest for 10 minutes.
- Throw in a couple bay leaves during cooking, even though the recipe doesn’t call for them, to add an extra layer of depth and flavor.
How Do I Serve Brown Rice and Lentils?
Side Dish: Serve with roasted asparagus with tahini sauce, roasted Brussels sprouts, sautéed kale, easy maple-roasted carrots, or summer squash sauté.
This rice recipe is distinguished from others by its meatiness and adaptability. It is incredible when topped with caramelized onions, tofu sour cream or cashew sour cream, and a pinch of red pepper. It closely resembles Mjedra.
Fresh vegetables, such as sliced red cabbage, chopped bell pepper, sliced radishes, chopped green onion, or sliced carrots, can be used as a garnish. It is a spring or summer dish that is simple yet satisfying. Possibilities are infinite.