he lentils, reduce the heat and cook until softened, about 15
Combine vegetables, stock, tomatoes, lentils, rice and herbs. Bring to a boil and simmer, stirring occasionally until lentils and rice are tender, about 45 minutes.
Additional stock may be needed toward end of cooking.
Makes 8 servings. Freezes well.
b>and drain brown rice and bring to a boil in a saucepan with water and
dd the onion, red pepper and garlic and cook, stirring often, until
Preheat the oven to 300 degrees.
Mix all ingredients except the cheese in a baking dish (I use an 11 x 7).
Cover with foil and bake for 1 hour 10 minutes.
Then remove the foil, add the cheese, and bake for an additional 20 minutes.
ig skillet, add olive oil and heat over medium-high heat
Place chicken and 1 cup onion in a
Rinse wild rice. Cook in a large saucepan
Heat olive oil in fry pan.
Cook onions slowly on low heat for 20 minutes.
Add brown sugar and vinegar and cook 10 more minutes.
Combine rice,onions,lots of salt and pepper,chopped herbs and pine nuts.
Serve at room temperature.
Combine cooked brown rice and all other ingredients in a bowl or large Tupperware. Stir to combine.
Put in the fridge for 12 hours or overnight (this allows the rice, fruit and nuts to soak up the milk and spices).
Warm and serve. This is good with a dollop of yogurt!
Cook the rice in boiling salted water according
if you have some leftover rice from another meal, you could
Preheat oven to 350.
In an oven proof 3-quart sauce pan over medium heat, warm the oil. Add the leeks and curry powder; cook, stirring frequently, for 2 minutes or until the leeks are tender.
Stir in the rice and mix until coated with oil.
Pour in the stock, peas, cilantro, soy sauce and hot pepper sauce; bring to a boil.
Cover the pan and place in the oven. Bake for 40 to 50 minutes, or until the rice is tender and the liquid has been absorbed. Let stand for 10 minutes. Fluff with fork before serving.
In a big skillet, bring the water to a boil.
Add the garlic, carrot, and onion.
Cook until tender.
Add the cumin, coriander, brown rice, lentils, cooked bacon, and beef broth.
Cover, lower heat and simmer for about 45 minutes, or until lentils are tender.
Fluff with fork.
Stir in cilantro.
Replace the lid and let sit for 5 minutes before serving.
Heat oil in a heavy-bottomed saucepan on medium heat. Add onion and curry powder and cook, stirring, for 3 mins, or until fragrant.
Gently stir in eggplant; cook for 5 mins, or until tender. Add chickpeas with their liquid and tomatoes. Cover and simmer for 10 mins, stirring occasionally.
Stir in spinach and season to taste. Serve with brown rice and tzatziki.
Saute onion in oil in a skillet until tender.
Add rice and stir until lightly browned.
Add water and next 4 ingredients; stir well.
Cover; bring to a boil.
Reduce heat and simmer 30 minutes.
Stir in remaining ingredients and cook 20 to 25 minutes. Yields 6 main dish servings.
Combine all with 2 cups water and cook uncovered for 1 hour.
>Add pre-cooked, instant brown rice and chicken broth, (or bouillon cubes
garlic, Worcestershire sauce, lemon pepper, and chile powder together; pour over
Place brown rice and water in pot with tight