Savory Lentils, Rice and/or Beans

This is a recipe I created years ago; it’s a great recipe when at the end of the grocery month.

Savory Lentils and Rice

¼ c lentils/½ c water  (I used regular lentils, but red lentils would be a nice substitute)

¼ c rice/1 c water  (I used brown basmati rice, but any rice will do, just cook until tender; liquid has been absorbed)

for each pan:

¼ tsp beef bouillon (use vegetable to make this vegetarian/vegan)

1 tsp onion soup mix (use dried, minced onions to make this vegetarian/vegan)

Smidgen red pepper flakes (leave out if you don’t care for spice)

1/8 tsp Himalayan pink salt powder (oops…too long in the coffee grinder)

– use any salt you prefer if you don’t have the above

1/8 tsp chef’s essence (use any spice mix you have/prefer)

½ tsp Earth Balance buttery spread (or, if you can have dairy; prefer, use butter)

Cook rice; lentils separate.

For the rice, put water on to boil.  When boiling, add bouillon; stir to dissolve; add rice; remaining ingredients; reduce to simmer (low to medium-low), cover; cook 20-30 minutes or until liquid is absorbed.

For the lentils, put the water on to get hot enough to dissolve bouillon; add lentils; remaining ingredients and once boiling, reduce to simmering; simmer until the liquid is absorbed – 15-30 minutes.

Combine lentils; rice and stir in ½ teaspoon Earth Balance/butter.  Enjoy

You can change the bouillon; seasonings to fit your tastes… Experiment; let me know how you changed it below.

 

 

Savory Beans

½ c beans (pintos, red kidney, black, etc or a mix of any)

Water

1 ½ to 2 teaspoons beef bouillon (or vegetable)

1 tbsp onion soup mix (end of packet from above)

1/8 tsp red pepper flakes

¼ tsp chef’s essence or spice blend of your choice

2-3 oz cooked, chopped steak (or steamed vegetables for a vegetarian/vegan option)

½ tsp Earth Balance buttery spread (or, if you can have dairy; prefer, use butter)

1/8 tsp Pink Himalayan salt powder*

Rinse beans; check for any rocks (discard); put in bowl; cover with water to approximately 3-4” above beans; soak overnight.

Drain; rinse beans; place in pot with approximately 2 cups water; bring to a boil.

Add seasonings; beef (veggies); boil lightly until beans are soft, stirring occasionally.  30 minutes to an hour or so.

Boil off the liquid until you have the soup or stew consistency you desire (I boil most off because I don’t like “soupy” beans).  Add Earth Balance spread/butter; enjoy

*Taste; if needed, add salt a pinch at a time.

 

Notes:

  • A delicious option is to combine all three after cooking for a hearty stew; serve with a salad and bread (cornbread?). If you combine, this will make at least 2 servings – lunch; dinner or a meal for 2.
  • “Chef’s Essence”: this is a spice blend that I found at a local store; you can substitute any mixed spice blend you like.

 

 

 

  • ¼ c dry rice makes approximately ½ cooked
  • ¼ c dry lentils makes approximately 1 c cooked
  • ½ c dry beans (pintos) makes approximately 1 cup cooked
  • To make VEGAN/Vegetarian, substitute beef bouillon with vegetable bouillon; sub the onion soup mix with dried minced onions and sub the beef for lightly steamed vegetables or tofu or leave out completely.
  • To increase the servings, just double or triple.

Did you try these recipes?  What did you think about them?  Would you make any changes?

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