This basic dish is healthy,frugal and quick to prepare.
Servings: 6servings
Author: Mary Gillespie
Ingredients
1tablespoon/ 15 ml vegetable oil
1medium onionchopped (about 1 cup / 250 ml)
2clovesgarlicminced
1cup/ 250 ml brown rice
1cup/ 250 ml brown or green lentils
1large can28 oz / 796 ml diced tomatoes, with their juice
2cups/ 500 ml vegetable stock or water
1teaspoon/ 5 ml salt
1/4teaspoon/ 1.25 ml pepper
2teaspoons/ 10 ml dried oregano
1teaspoon/ 5 ml dried basil
1/2teaspoon/ 2.5 ml dried chili flakes
Instructions
Heat a large saucepan over medium heat.
Add oil to pan. Add onions and cook for 2-3 minutes until the onions have begun to soften. If they start to brown, turn down the heat.
Add garlic and cook for 1-2 more minutes.
Add rice and stir to coat.
Add lentils, tomatoes, stock, salt, pepper, oregano, basil and dried chili flakes.
Bring mixture to a simmer, then cover and turn down heat to maintain simmer. To cook in the oven, bring to simmer then cover and place in a preheated 350 degree F oven for 1 hour.
Let simmer for 1 hour, or until all the water has been absorbed.