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Savory Rice and Lentils
Nb persons: 8
1 c | Brown rice, cleaned, rinsed |
1 c | Lentils, cleaned, rinsed, soaked overnight and rinsed again |
3 c | Water, filtered |
2 T | Grapeseed oil |
1 T | Rosemary |
1 T | Fennel seeds |
1 T | Parsley flakes |
1 t | Oregano |
1 t | Cardamon |
1 t | Sage |
1 T | Herbs of Province |
1/2 t | Sea Salt, to taste |
2 T | Nutritional yeast |
In 2-qt pot bring rice, lentils and water to boil. Cover, reduce heat to low, simmer until soft, about 20 - 30 minutes.
When rice and lentils are finished cooking:
In large, deep skillet sauté the oil, add the rosemary and fennel, sauté a minute until aroma is strong.
Add the other spices and sauté a minute until the aroma is strong.
Fold in the cooked rice and lentils, remove from heat. Top with nutritional yeast .
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