Brown Rice and Lentils |whole food plant based | chef julia | oil free
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Brown Rice and Lentils
Chef Julia Dunaway
4 cups low sodium vegetable stock, plus extra for the onions (Central Market Vegetable Stock)
1 cup brown rice, washed and drained (Massa Organics short grain brown rice)
1 cup brown or green lentils (I used Bob’s Red Brown Lentils.)
1 large sweet yellow onion, peeled and diced (about 2 cups chopped onions)
3 garlic cloves, minced
½ teaspoon coriander
½ teaspoon ground cumin
½ teaspoon paprika
½ teaspoon salt (optional)
Pinch of ground cayenne
1 medium tomato, diced
½ cup fresh parsley for garnish
Rinse and drain the brown rice. Rinse the lentils well in a large strainer and drain well.
Place the 4 cups of vegetable stock in a large pot and bring to a boil. Add the rice and reduce to a simmer. Cook for rice for 25 minutes. While the rice is cooking, prepare the onions.
In a large skillet, over medium high heat, add the chopped onions and garlic. Cook until they begin to brown lightly. Add vegetable stock, a tablespoon at time, to keep them from sticking. Reduce the heat to medium low and cover with a lid for 5 minutes. Remove cover and continue to cook. The onions need to be lightly golden brown and caramelized. Remove 1 cup of the cooked onions and set aside to be used later as a topping. To the remaining onions, add the cumin, paprika, coriander, salt, and cayenne to the cooked onions.
After the rice has cooked for 25 minutes, add the rinsed and drained lentils, the cooked onions you made with all the spices, and cook for 25 more minutes, or until the lentils are done. Taste the lentils and rice for doneness. The lentils should be slightly firm and not mushy and the rice should be done. If not, add a little vegetable broth (1/4 cup) and continue cooking for another 5-10 minutes. Stir together. Serve with additional onions and garnish with fresh parsley.
This dish tastes great with crispy tofu cubes on the side and some blanched greens.
Crispy Tofu
Drain and press a block of extra firm tofu. Cut into small cubes. Marinate the cubes in 1 tablespoon of tahini, 1 tablespoon of low sodium soy sauce, ¼ teaspoon each of cumin, coriander, and paprika. Place on a parchment lined baking sheet at 400° for 30 minutes, or until light brown and crispy OR in an air fryer at 375° for 10 minutes or until light brown and crispy.
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Thanks for watching the video Brown Rice and Lentils
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Crazy delicious Mujadara! Lentils and Rice with Crispy Onions!
Mujadara is a Middle Eastern dish of lentils and rice garnished with crispy onions that will surprise your taste buds in the best way possible! FULL RECIPE ????
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???? MEDITERRANEAN SPICES:
???? EXTRA VIRGIN OLIVE OIL:
???? PRIVATE RESERVE: EVOO:
???? BLACK LENTILS:
???? CUMIN:
INGREDIENTS:
???? Extra virgin olive oil (I used Private Reserve Greek EVOO)
???? 1 cup black lentils, sorted and rinsed
???? 4 cups water, divided
???? 2 large yellow onions, diced (4 cups)
???? 1 tsp kosher salt, more to taste
???? 1 cup long-grain white rice, soaked in water for 10-15 minutes and drained
???? black pepper
???? ½ to 1 teaspoon cumin
???? Parsley or parsley flakes for garnish
For the fried crispy onion garnish (optional)
???? Oil for frying
???? 1 large yellow onion cut in very thin rings
⏱️TIMESTAMPS⏱️
0:00 Intro
0:16 Caramelizing the onions
0:50 Cooking the lentils
1:13 Frying the crispy onions
1:58 Tip for caramelizing onions
2:04 Adding the rice and lentils
2:26 Seasoning the mujadara
2:34 Cooking the mujadara
3:14 Adding the finishing touches
3:40 Taste test
#mujadara #MiddleEasternFood #mediterraneanrecipe #lentilsandrice #lebanesefood #vegetarianrecipe #vegetarian
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Don't let the simplicity of this recipe fool you. This is knock-your-socks-off good!
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VERY BEST LENTIL SOUP | vegetarian one-pot lentil soup recipe
Lentil soup is a classic vegetarian soup recipe. It's hearty, healthy, delightfully filling (with plant-based protein), and warming on those cold, wintery days. While there are many variations of lentil soup, you can't go wrong with a simple, Mediterranean version.
I always love an easy, one-pot soup recipe like this as it's easy to meal prep and reheat. It's perfect for lunch or dinner and it's naturally gluten-free, vegan, and dairy-free, making it perfect for almost all your guests!
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► TIMESTAMPS:
00:00 Intro
00:47 Slice vegetables for mirepoix
02:38 Add mirepoix vegetables to a large pot with oil and saute
03:02 Add tomato paste, garlic, and spices
03:35 Add diced tomatoes, broth, and lentils, then simmer
04:24 Juice lemon and slice kale leaves
04:56 Overview of the Vitamix Immersion Blender
06:08 Use the immersion blender to create a cremier texture
06:39 Add kale, and lemon juice
06:59 Serve the soup into bowls or meal prep and store
07:50 Taste test
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