Best Red Lentils And Rice Recipes

BROWN RICE AND BARLEY SALAD WITH SPROUTED RED LENTILS AND GREEN BEANS

Steps:

• To cook barley, bring 1 quart water to a boil in a medium-size saucepan, add salt to taste and barley. Boil like pasta for 40 to 50 minutes, until tender (some stores now sell par-boiled barley, which takes 15 to 20 minutes - not the 10 minutes that the package says to cook it). Turn off heat, drain, return barley to the pot, cover pot with a towel and return lid. Let sit for 10 minutes or longer.
• While barley is cooking, cook rice in another saucepan. Combine with 1 cup and plus 2 tablespoons water and salt to taste and bring to a boil. Reduce heat, cover and simmer over low heat for 30 to 40 minutes, until water has been absorbed by the rice. Turn off heat, cover pot with a dish towel and return lid. Let sit for 10 minutes or longer.
• Transfer cooked barley and rice to a bowl (you should have 2 1/2 to 3 cups cooked grains) and toss with 2 tablespoons fresh lemon juice. Allow to cool if desired.
• Make dressing. In a bowl or jar, whisk or shake together mayonnaise, yogurt, curry powder, ground cumin, chili powder, lemon juice, salt, and grapeseed oil. The mixture should be creamy. Taste and adjust salt.
• Combine all of the salad ingredients except the nigella seeds and toss with dressing. Transfer to a platter, a salad bowl or individual plates. Sprinkle nigella seeds over each serving.

RED AND BLACK RICE STUFFING WITH RED LENTILS, ALMONDS AND CRANBERRIES

Steps:

• Cook the black and red rice separately in 2 parts water or stock with salt to taste, following the directions on the package for timing. When the rice is tender, turn off the heat, place clean kitchen towels between the saucepans and their lids, and let sit for 10 to 15 minutes.
• While the rice is cooking, prepare the remaining ingredients. Heat the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until the onion begins to soften, about 3 minutes. Add the celery and a generous pinch of salt, and continue to cook until the onion is completely tender, another 3 to 4 minutes. Stir in the garlic and cook, stirring, until it is fragrant, about 30 to 60 seconds. Remove from the heat.
• Transfer the red and black rices to a large bowl. Add the onion and celery mixture and the remaining ingredients. Stir together, taste and adjust seasonings. Transfer to a lightly oiled or buttered baking dish and cover with foil.
• Warm the stuffing in a 325-degree oven for 20 to 30 minutes before serving.

RED LENTILS AND RICE

Steps:

• Place lentils, broth or water&salt in a large, heavy saucepan, cover, and bring to a boil. Adjust heat so mixture simmers gently and cook 20 minutes.
• Meanwhile, sauté onions in oil until pale golden. Set aside.
• When lentils have cooked for 20 minutes, stir in onions and all remaining ingredients except parsley. Simmer, covered, 20-25 minutes, until rice is tender. (NOTE: watch the pot carefully so the mixture doesn't stick; add a little water if necessary to give it the consistency of thick applesauce.)
• Sprinkle with parsley and serve.