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 BROWN RICE WITH LENTILS, MUSHROOMS AND ALMONDS

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Joy

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Posts : 213
Join date : 2011-03-31
Age : 61
Location : Cape Town, South Africa

PostSubject: BROWN RICE WITH LENTILS, MUSHROOMS AND ALMONDS   Fri Sep 02, 2011 8:27 am

The soy sauce should season the dish sufficiently, so don't be temped to add salt before tasting. As a variation use quinoa instead of brown rice. Quinoa is loaded with protein, just what a vegetarian needs. Serve with a creamy green salad!!

• 250ml brown lentils
• 1 bay leaf
• ½ tablespoon butter
• 5ml grown cumin
• Pinch of salt
• 375ml brown rice
• ½ tablespoon butter
• Pinch salt
• 5ml mixed dried herbs – fresh is better
• 25ml each butter and oil
• 2 onions, sliced
• 1 red pepper, seeded and sliced
• 300 – 400g brown mushrooms, wiped and sliced
• 2 sticks celery, chopped
• 100ml parsley, chopped
• 500ml mung bean sprouts
• 50ml soy sauce
• 50g halved, toasted almonds

Put the lentils into saucepan with 500ml water, bay leaf, butter, cumin and salt. Bring to boil, then cover and simmer gently for about 50 minutes until water is absorbed and lentils are soft. At the same time, cook the rice in another saucepan with 850ml water, butter, salt and herbs and simmer, covered, over low heat for about 45 minutes. Toss lentils and rice together and spoon into large, buttered baking dish. Remove the bay leaf. Cover and keep warm or reheat when needed.
Heat butter and oil in a large frying pan and add onions and red pepper. When soft and browning, increase heat and add mushrooms, celery and parsley. Stir-fry for 5 minutes then add the sprouts and soy sauce. Pour mixture over warm rice and lentils and scatter with almonds.

Serves 8 - 10
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BROWN RICE WITH LENTILS, MUSHROOMS AND ALMONDS
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