Here's a basic recipe for preparing lentils and rice
Few recipes offer the basic mix of vegetarian beans and rice, says cookbook author Hermine Freed, introducing her recipe for just that.
Her book, "The Vegan Epicure: 135 Recipes for Healthy Eating" (Sterling, $14.95 paperback), includes the recipe along with others that call for no animal products; are low- or no-fat, and easy to prepare; and are drawn from the cuisines of many cultures.
Freed explains that being diagnosed with breast cancer triggered her interest in healthful eating. Then, wanting to share what she had learned led to the book. "I have written this book for everyone who wants to have a healthful diet," she writes, "and who also enjoys good food."
The Lentil and Rice recipe, she says, gives the right balance of amino acids to form protein comparable to that of meat.
Lentils and Rice
- 1 medium onion, chopped
- 4 cloves garlic, chopped
- 1 teaspoon olive oil
- 1 cup brown rice
- 1/2 cup lentils
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1 teaspoon cloves
- 5 cardamom pods or 1/4 teaspoon cardamom powder
- 2 cups water
- 1/4 cup raisins
- 1/4 cup chopped walnuts or slivered almonds
Saute the onion and garlic in olive oil until soft. Add the rice, lentils, cumin, cinnamon, cloves and cardamom, and stir to coat. Add the water and bring to a boil, then lower the heat and cook 20 to 30 minutes. Add the raisins and nuts, cook for another minute and serve.