is the last day of the month and technically the final day of October
Unprocessed. I’ll be continuing with the same basic rules, however.
The holidays are coming and I’m aware that there is refined sugar in our
future, I’m not a fool, but I don’t want to let everything fall by the
wayside again. I’m still shooting for at least 1 vegetarian dish a week
on our table and I’m continuing with the whole grains. Liam and Matt
are adapting well and I’m finding that I have really missed my old ways.
I used the basic format, but added in my own seasonings. I loved it!
And Liam, well, he ate some of the lentils by mistake because he was
digging out the rice, but he still ate!
- 1 cup brown rice
- 1 cup lentils
- 2 Tbsp. ghee
- 1 large onion, diced
- 2 cloves garlic, diced
- 1 tsp. coriander
- 1 tsp. cumin
- 1 tsp. tumeric
- 1 tsp. curry powder
- 1 tsp. red pepper flakes
- 1 Tbsp. dried cilantro
- 1 cup. coconut milk
the lentils in a bowl and cover with water. Soak over night. Drain
and rinse the lentils, checking for rocks. Put the lentils in a medium
pan and cover with water up to about 1 inch over the lentils. Add in
1/2 tsp. salt. Bring the lentils to a boil and boil for 1 minute.
Lower the heat and cook for roughly half an hour, or until the lentils
are tender. Cook the rice by adding 2 cups and 2 Tbsp water, 1 Tbsp
ghee and a dash of salt to a pan. Bring the water up to a boil and when
it’s reached a boil, turn it down to low heat. Cock the lid on the pan
to allow the steam to escape (so the rice doesn’t boil over) and then
cook until the water is all gone and the rice is tender, about half an
tender and fragrant. Add in the spices and saute. Stream in the milk
and stir until well blended. Add the lentils and heat through. Serve
over the rice.