nourishment_made_simple_getting_started

Knife & Cutting Board

nourishment_made_simple_getting_started

Sieve

nourishment_made_simple_getting_started

Wooden Spoon

nourishment_made_simple_getting_started

Measuring cups

nourishment_made_simple_getting_started

Stovetop & Oven-safe pot

Video Demonstration

Do you ever hanker for warm, comforting meals that only taste like you spent hours in the kitchen?

Watch this toe-tappin’ video to learn how to make a simple and satisfying one-pot dish (see full recipe below). Try your hand at our version, or use your imagination and create your own!

The possibilities are endless.

Ingredients (give or take)

  • 1 cup long grain brown rice
  • 1/4 cup wild rice
  • 3/4 cup mixed lentils and/or split peas
  • 1 large onion
  • 1 bunch kale
  • 2 medium portobello mushrooms
  • 3-4 garlic cloves (or more!)
  • 4 cups water (or broth)
  • 1 hearty sprig fresh rosemary (1 tsp. dry)
  • Few sprigs fresh thyme (1 tsp. dry)
  • 1 bay leaf
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil (plus more for garnish)
  • Salt and pepper to taste

Demo recipe

Print

Lentils Gone Wild!

Makes: 5-6 Cups
Preparation Time: About 15 minutes
Cook Time: 45 minutes

Helpful hints

  • To make this dish even more digestible, soak the rice-lentil mixture for 8–12 hrs. Drain and rinse, then reduce the cooking water by 1/2 cup.
  • Mix up a batch of uncooked rice and lentils and store in a tightly sealed container for later.
  • This dish makes great leftovers. Add to soups, wraps, or simply combine with steamed or raw vegetables for a quick breakfast, lunch, or supper!

Preparation

  • 1. Preheat oven to 375 F (190 C).
  • 2. Combine all rice, lentils, and/or split peas.
  • 3. Rinse lentil-rice mixture (watch for stones!) in a sieve or colander and set aside.
  • 4. Cut mushrooms into about 1/4" slices. Peel and chop the onion and garlic.
  • 5. Wash and chop kale, removing tough stems (see video demonstration for a nifty trick).
  • 6. In a stovetop and oven-proof pot, sauté mushrooms, onion, and garlic in olive oil (over medium-low heat) until onions are tender and mushrooms are golden brown.
  • 7. Add rice mix and continue sautéing another minute or two.
  • 8. Add water (or broth), herbs, salt, and kale (giving it a stir to dislodge any rice from the bottom of the pot).
  • 9. Increase heat and bring to a boil. Cover pot with tight fitting lid and bake 45 minutes.
  • (While you are waiting, do something nice for yourself. You've got 45 whole minutes!)
  • 10. Let pot sit covered for a few minutes before opening (if you can wait that long). Garnish with your favorite oil or butter and a dash of salt and pepper to taste. Enjoy!

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