I always cook
lentils in my rice cooker; one cup dry brown lentils: 2-1/2 cups water.
Not exact matches
The most common method of
cooking Khichdi is using just the two key ingredients
rice and
lentil and
cooking the same till it becomes mushy, hence the name Khichdi (means mushy
in Hindi).
While the
rice, pasta and
lentils are
cooking, heat the olive oil
in a sauté pan over medium - high heat.
pasta potatoes Bread bell peppers pesto tomato zucchini chocolate cake
rice eggplants tomatoes yogurt light pancetta breakfast
cooked in translation secret recipe club chickpeas apples Sunday pasta red beets capers cheese fennel lemon salad mushrooms SRC vegetables squash beans recipe swap pork fish beef
lentils anchovies ricotta world on a plate olives butternut squash sausage root vegetables eggs fruit legumes chicken bacon gnocchi
While the
rice and
lentils are
cooking, make the miso - ginger sauce:
In a small bowl, whisk together the miso, Mirin, lime juice, ginger, and brown sugar.
Red
Lentil Dahl soup 1 cup
cooked rice 1 cup chopped spinach 3 sprigs fresh cilantro 1 squeeze lemon juice Directions: Add 1 cup of
cooked rice to one container of Red
Lentil Dahl
in a saucepan, and heat to desired temperature.
The differences, I guess, are that 1) I've made it with regular brown
lentils 2) You just
cook the
lentils and
rice together with enough liquid to absorb, not making it soupy and you caramelize / almost - burn sliced onions
in a separate pan.
My husband is obsessed with the
Lentil Biryani from Vegan Richa that we can make
in the
rice cooker.
Next time I will prep the
lentils and cracked wheat
in my
rice cooker; they stuck to the pan pretty badly!
If you're using brown
rice, you can
cook the
rice &
lentils in the same pot as 45 minutes is a good guide for both.
The
rice and
lentils soak separately before
cooking, which brings the tenderness out
in the
rice and encourages the
lentils, which normally require no presoaking, to keep their shape.
Coconut Pineapple Fried
Rice with Shrimp, by Healthy Nibbles and Bits Coconut Sweet Potato Muffins, by Luci's Morsels Double Chocolate Chip Cookies with Toasted Coconut, by The
Cooking Actress Key Lime Coconut Button Sandwich Cookies, by Culinary Concoctions by Peabody Key Lime Coconut Pound Cake, by Grandbaby Cakes Lavender Coconut Macarons, by Broma Bakery Macaroon Tarts with Ginger Coconut Whipped Cream and Pineapple, by A Cookie Named Desire Mango Coconut Donuts, by Chez Catey Lou Mango Coconut Smoothie, by Jessica
in the Kitchen Mango Summer Cake, by Keep it Sweet Desserts Mini Coconut Cream Pies, by Hip Foodie Mom Pina Colada Pie, by Life, Love, and Sugar Skinny Blueberry Lime Scones, by Club Narwhal Spiced
Lentils with Toasted Coconut, by This Gal
Cooks Toasted Coconut Banana Meringue Pie, by The Sweet -LCB- Tooth -RCB- Life Triple Coconut Rum Layer Cake, by bethcakes Tropical Pineapple Coconut Sangria, by Shared Appetite White Chocolate Coconut Key Lime Cookies, by Culinary Couture
Sopa seca means dry soup and, to our ears and
cooking hearts, just means you only put enough liquid
in the dry
rice, pasta,
lentils, or beans, to
cook the ingredients — no more.
I made my father a dish called m» juderah (
cooked lentils and
rice smothered
in crispy fried onions).
The Lemon Bowl: Slow
Cooker Posole Rojo Creative Culinary: Split Pea Soup with Carrots and Ham Homemade Delish: Italian Cioppino Soup Taste with the Eyes: Wintery French Lentil Soup with Beef, Carrots, Sherry Vinegar Elephants and the Coconut Trees: Tomato Soup Dishing with Divya: Roasted Cauliflower and Carrot Creamy Vegetable Soup From My Corner of Saratoga: Pressure Cooker Chicken Tortilla Soup Napa Farmhouse 1885: Roasted Red Bell Pepper Soup (in a slow cooker) Red or Green: New Mexican Green Chile, Turkey & Posole Soup The Heritage Cook: Creamy Cheesy Potato Soup (Gluten - Free) In Jennie's Kitchen: 14 Sensational Soups The Mediterranean Dish: Mediterranean Spicy Spinach Lentil Soup The Mom 100: Spicy Thai Chicken and Rice Noodle Soup Healthy Eats: 5 No - Brainers for Improving Chicken Soup FN Dish: Soup
Cooker Posole Rojo Creative Culinary: Split Pea Soup with Carrots and Ham Homemade Delish: Italian Cioppino Soup Taste with the Eyes: Wintery French
Lentil Soup with Beef, Carrots, Sherry Vinegar Elephants and the Coconut Trees: Tomato Soup Dishing with Divya: Roasted Cauliflower and Carrot Creamy Vegetable Soup From My Corner of Saratoga: Pressure
Cooker Chicken Tortilla Soup Napa Farmhouse 1885: Roasted Red Bell Pepper Soup (in a slow cooker) Red or Green: New Mexican Green Chile, Turkey & Posole Soup The Heritage Cook: Creamy Cheesy Potato Soup (Gluten - Free) In Jennie's Kitchen: 14 Sensational Soups The Mediterranean Dish: Mediterranean Spicy Spinach Lentil Soup The Mom 100: Spicy Thai Chicken and Rice Noodle Soup Healthy Eats: 5 No - Brainers for Improving Chicken Soup FN Dish: Soup
Cooker Chicken Tortilla Soup Napa Farmhouse 1885: Roasted Red Bell Pepper Soup (
in a slow cooker) Red or Green: New Mexican Green Chile, Turkey & Posole Soup The Heritage Cook: Creamy Cheesy Potato Soup (Gluten - Free) In Jennie's Kitchen: 14 Sensational Soups The Mediterranean Dish: Mediterranean Spicy Spinach Lentil Soup The Mom 100: Spicy Thai Chicken and Rice Noodle Soup Healthy Eats: 5 No - Brainers for Improving Chicken Soup FN Dish: Soup's O
in a slow
cooker) Red or Green: New Mexican Green Chile, Turkey & Posole Soup The Heritage Cook: Creamy Cheesy Potato Soup (Gluten - Free) In Jennie's Kitchen: 14 Sensational Soups The Mediterranean Dish: Mediterranean Spicy Spinach Lentil Soup The Mom 100: Spicy Thai Chicken and Rice Noodle Soup Healthy Eats: 5 No - Brainers for Improving Chicken Soup FN Dish: Soup
cooker) Red or Green: New Mexican Green Chile, Turkey & Posole Soup The Heritage
Cook: Creamy Cheesy Potato Soup (Gluten - Free)
In Jennie's Kitchen: 14 Sensational Soups The Mediterranean Dish: Mediterranean Spicy Spinach Lentil Soup The Mom 100: Spicy Thai Chicken and Rice Noodle Soup Healthy Eats: 5 No - Brainers for Improving Chicken Soup FN Dish: Soup's O
In Jennie's Kitchen: 14 Sensational Soups The Mediterranean Dish: Mediterranean Spicy Spinach
Lentil Soup The Mom 100: Spicy Thai Chicken and
Rice Noodle Soup Healthy Eats: 5 No - Brainers for Improving Chicken Soup FN Dish: Soup's On!
What's worked best for me is: Combine 2 cups dry quinoa, 3/4 cup dry green
lentils, 32 ounces chicken broth, and 1 cup water
in a
rice cooker.
Some people prefer to
cook the
lentils and
rice together
in the same pot, but I find that this results
in overcooked
lentils, so I always
cook them separately.
* Ahead of time, I
cook quinoa and
lentils together
in my
rice cooker!
If I could eat one thing for breakfast every day, it might be kitchari, a gently spiced
rice and
lentil dish that holds a cherished place
in Indian
cooking.
What's worked best for me is: Combine 2 cups dry quinoa, 3/4 cup dry red
lentils, 2 cups chicken or vegetable stock, and 2 cups water
in a
rice cooker.
Red
lentils are one of the many things that I
cook in my
rice cooker for ease and convenience.
But adding more water is fine; just turn it off when the
lentils and
rice are tender, or they can be a little al dente since they will be
cooking more
in the oven.
You could use it to make the
rice and the
lentils; just
cook them together with the herbs / spices according the guidelines
in the book for the one that takes longest.
Region: Tamil Nadu How It's
Cooked: Fried The Dish: Dosa is a fermented
rice and
lentil pancake (similar
in texture to a crepe) often eaten for breakfast — so it was only a matter of time before someone thought to Put an Egg On It.
What I mean is this -
in a perfect world, once or twice a week I get around to
cooking up a big pot of beans, or a pot of quinoa, or
lentils, or brown
rice.
I also already had some soaked and
cooked rice leftover, so I sauted the onions and spices as directed and then put the mixture
in the crockpot with the
lentils, coconut milk, carrots and 2 cups of water since I was going to mix
in the already
cooked rice later.
Afghan - spiced Turnip and Potato Kebabs (gf) Arugula, Hummus & Olive Tapenade Flatbread Baked Broccoli Rabe and Cauliflower Stuffed Shells Baked Farro with Tomato and Herbs Baked Pretzel Empanadas Baked Sweet & Sour Pineapple - Sriracha Tofu Nuggets (gf) BBQ Chickpea Pizza BBQ Jackfruit Sweet Potato Mac (gf option) BBQ Pulled Carrot Tacos (gf option) BBQ Pulled Sweet Potato Sandwiches (gf option) BBQ Sweet Potato and Black Bean Tacos (gf) BBQ Tofu Sandwiches (gf option) Beet Wellington Black - eyed Pea and Collard Green Chili (gf) Black Pepper Cheesy Mac and Broccoli (gf option) Brown
Rice Summer Risotto (gf) Brussels Sprout Banh Mi Sandwiches Butternut Squash Barley Risotto Cajun Red Bean Stuffed Delicata Squash (gf) Caramelized Onion Fettuccine with Smoked Cherry Tomatoes Chickpea Sloppy Joes (gf option) Chickpea Turmeric Stew (gf) Chickpea Vindaloo (spicy chickpea curry)(gf) Chili Colorado Seitan Stew Creamy Roasted Garlic Meyer Lemon Pasta (gf option) Creamy White Bean Pasta with Spring Vegetables (gf option) Chili Stuffed Acorn Squash (gf) Chipotle Roasted Beet Tacos (gf) Coconut Chickpea Curry (gf) Collard Greens Pesto Chickpea Salad Sandwiches Copycat Chipotle Sofritas (gf) Delicata Squash Puttanesca Stuffed Seitan Roast Easy Baked Falafel (gf) Edamame Pesto Pasta Fig, Sweet Corn, and Shallot Flatbread Garden Vegetable Vegan Stuffed Shells Garlic Bread Pasta (gf) General Tso's Chickpeas (gf) Glowing Moroccan Vegetable Stew (gf) Green Goddess Quinoa Stuffed Sweet Potatoes (gf) Homemade Soyrizo (gf option) Jamaican Jerk Sweet Potato Samosas Kale Falafel (gf) Kung Pao Chickpeas (gf) Loaded Avocado Vegan Quesadillas Loaded Greek Chickpea Pancakes (gf)
Lentil Shepherd's Pie (gf)
Lentil Spinach Curry with Coconut
Rice (gf) Mango Curry Hummus Quinoa Bowls (gf) Mango Curry Hummus and Tandoori Roasted Red Pepper Sandwiches Masala
Lentils (gf) Mongolian Seitan One Pot Coconut Curry Pasta One Pot Creamy Curried
Lentils and Quinoa (gf) One Pot Creamy Pumpkin Sage Pasta One Pot Fettuccine Alfredo One Pot Moroccan Quinoa with Red
Lentils (gf) One Pot Spaghetti Alla Puttanesca with Chickpeas and Artichoke Hearts One Pot Spicy Garlic Almond Butter Noodles (gf) One Pot Pasta with Zucchini, Garlic Scapes, and Leeks
in White Wine Lemon Sauce One Pot Ratatouille
Rice (gf) One Pot Taco Spaghetti One Pot Tandoori Quinoa (gf) Orange Tofu (gf) Parsnip & Cauliflower Sorghum Risotto (gf) Persian Spiced
Lentils with Roasted Potatoes (gf) Peruvian
Lentils with Beet Puree (gf) Pizza - Stuffed Spaghetti Squash (gf) Polenta Puttanesca
in 20 minutes (gf) Potato, Pineapple and Roasted Peanut Curry (gf) Roasted Eggplant Risotto (gf) Roasted Vegetable and Avocado Garden Wraps Samosa Stuffed Bell Peppers (gf) Samosa Wraps Sicilian Cauliflower Pizza Slow
Cooker Tofu Tikka Masala (gf) Smoky Roasted Red Pepper Chickpea Pasta (gf) Smoky Tempeh with Peach Salsa (gf) Spaghetti and
Lentil Balls (gf) Spicy Basil Noodles (Vegan Drunken Noodles) Spicy Tempeh Phyllo Rolls Spinach Artichoke Falafel (gf) Spinach Pesto Pasta Spring Vegetable Barley Salad with Mango - Red Pepper Relish Soyrizo & Refried Bean Taquitos (gf option) Sriracha Hemp Noodles (gf) Sweet Corn Curry (gf) Sweet Potato Polenta (gf) Tequila Lime Baked Tofu Tacos with Chipotle Crema (gf option) Teriyaki Cauliflower
Rice Bowls Teriyaki «Meatballs» Thai Pineapple Fried
Rice (gf) Tofu Bulgogi (gf) Tofu Gyros (gf) Turnip Green and Garlic Scape Chickpea Pancakes (gf) Ultimate Vegan Lasagna Vegan Baked Mac & Cheese (gf) Vegan Cauliflower Mac and Cheese Vegan Meatballs, Classic Style Wild
Rice Burgers (gf) Winter Vegetable Barley Bowls Za'atar Crusted Cauliflower Bowls with Saffron
Rice (gf)
Keep that stuff
in your freezer
in pint - size containers, and it will be your best friend when you're
cooking lentils,
rice, and pretty much any grain, ever.
For our main we again shared a selection of dishes: Cauli Keraw, cauliflower and green peas stir - fried with freshly ground spices, Chamsur Sag, stir - fried spinach and watercress, Bhuteko Bhat, fried
rice Nepalese style with turmeric, mustard seeds and mixed vegetables, and finally Musurko Dal, split orange
lentil sauce
cooked with traditional spices and finished with garlic fried
in vegan butter.
pesto cheese squash eggplants beans mushrooms world on a plate chickpeas apples sausage SRC fruit anchovies recipe swap lemon pancetta capers chicken zucchini root vegetables red beets secret recipe club butternut squash chocolate pork
rice potatoes Bread tomatoes yogurt beef fennel salad olives bacon fish eggs Sunday pasta
cooked in translation gnocchi legumes cake light breakfast vegetables
lentils ricotta bell peppers tomato pasta
Chickpea, Brown
Rice, and Kale Salad
in a Jar with Pesto Poha with Veggies and Eggs Spinach and Chickpeas
in Coconut Curry Sauce Fall Salad with Butternut Squash and Apple Cider Vinaigrette Cauliflower
Rice with Basil - Spinach Pesto and Chickpeas Shredded Brussels Sprouts and Wheat Berry Salad with Tahini Dressing Broccoli Cashew Soup Baked Tofu Bowl with Peanut Dressing Black
Lentil and Barley Bowl Roasted Strawberry and Oat Breakfast Bowl Maple Peanut Overnight Oatmeal Skillet Mushrooms
in Rosemary Gravy Simple Slow
Cooker Mung Bean Soup Acorn Squash
Lentils with Pumpkin Seeds and Cilantro Chickpea Bowls with Ginger Cucumbers and Spicy Peanut Sauce Cashew Creamed Corn Chickpea and Quinoa Griddle Cakes with Spinach and Feta
Easy Fish Taco Bowl
Riced Cauliflower Chicken Casserole Poha with Veggies and Eggs Miso Ramen The Ultimate Holiday Burger Citrus Roasted Whole Chicken Stuffed Pie Pumpkin with Turkey, Cheddar and Spinach Acorn Squash Risotto and Brussels Sprouts with Bacon Spinach and Chickpeas
in Coconut Curry Sauce Autumn Spiced Slow
Cooker Chicken with Apples and Onions Baked Tofu Bowl with Peanut Dressing Grilled Bone
in Chicken Breasts with Sweet Onion Garlic Barbecue Sauce Dan Dan Noodles Black
Lentil and Barley Bowl Baked Peruano Beans with Mexican Chorizo Grass Fed Sirloin Steaks with Spinach Horseradish Pesto Herb and Goat Cheese Red Potato Pierogi Braised Boneless Short Ribs with Citrus Garlic Slaw Nashville Hot Chicken Beer Basted Turkey Acorn Squash
Lentils with Pumpkin Seeds and Cilantro Buffalo Chicken and
Rice Slow
Cooker Casserole Fish Burgers with Skillet Corn and Sweet Peppers Chickpea Bowls with Ginger Cucumbers and Spicy Peanut Sauce
Lentils with Curry Turkey Meatballs and Lemon Spinach Grilled Pizza with Scallops Shallots and Arugula Lemongrass Chili Marinade for Grilled Chicken Spicy Noodle Bowl with Sausage and Greens Slow
Cooker Maple Jalapeño Chicken Sliders Grain Free Pizza Crust Beef Medallions with Spinach and Arugula Ground Turkey and Ale Cabbage Rolls Turkey Red Lettuce Wraps with Sweet Potatoes and Cranberries Chickpea and Quinoa Griddle Cakes with Spinach and Feta
In the large area, a serving of leftover
rice mixed with a serving of canned or
cooked lentils (I prefer them to beans) and a dip container of soy sauce.
Re-steam some
cooked brown
rice and
lentils, cut up red bell pepper and scoop out some hummus, wrap leftover wild salmon
in romaine leaves with mustard and raw sauerkraut.
In reading this sequel, think about how to neutralize the grains and legumes you use for
cooking and baking (
rice, quinoa, amaranth, oats, buckwheat, spelt, wheat,
lentils, black beans...).
I have used it to
cook hot mixed grain cereal
in the morning, to
cook rice, beans,
lentils and other grains, as a base for soups or stews and to
cook vegetables.
The
lentil taco «meat» is prepared
in a
rice cooker — so it requires very little attention, other than an occasional stir...
-LSB-...] Slow
Cooker Red
Lentil Dal / / If you've got cooked brown rice on hand, a freezer portion of this red lentil dal from The Muffin Myth can be on your plate in a matter of mi
Lentil Dal / / If you've got
cooked brown
rice on hand, a freezer portion of this red
lentil dal from The Muffin Myth can be on your plate in a matter of mi
lentil dal from The Muffin Myth can be on your plate
in a matter of minutes.
Black, purple, and red
rice and their pigment compounds have been found
in a variety of antioxidant, anti-cancer, anti-heart disease, anti-diabetes, and anti-allergy activities, but these are all studies done
in a lab; we don't yet have clinical studies, but they have everything that brown
rice has, plus five times more antioxidants and all these extra goodies; so, that's why I
cook red, black, or purple, or rather my
rice cooker does, always with a handful of
lentils or split peas thrown
in for good measure.
A quick review of grain recipes from around the world will prove our point:
In India, rice and lentils are fermented for at least two days before they are prepared as idli and dosas; in Africa the natives soak coarsely ground corn overnight before adding it to soups and stews and they ferment corn or millet for several days to produce a sour porridge called ogi; a similar dish made from oats was traditional among the Welsh; in some Oriental and Latin American countries rice receives a long fermentation before it is prepared; Ethiopians make their distinctive injera bread by fermenting a grain called teff for several days; Mexican corn cakes, called pozol, are fermented for several days and for as long as two weeks in banana leaves; before the introduction of commercial brewers yeast, Europeans made slow - rise breads from fermented starters; in America the pioneers were famous for their sourdough breads, pancakes and biscuits; and throughout Europe grains were soaked overnight, and for as long as several days, in water or soured milk before they were cooked and served as porridge or grue
In India,
rice and
lentils are fermented for at least two days before they are prepared as idli and dosas;
in Africa the natives soak coarsely ground corn overnight before adding it to soups and stews and they ferment corn or millet for several days to produce a sour porridge called ogi; a similar dish made from oats was traditional among the Welsh; in some Oriental and Latin American countries rice receives a long fermentation before it is prepared; Ethiopians make their distinctive injera bread by fermenting a grain called teff for several days; Mexican corn cakes, called pozol, are fermented for several days and for as long as two weeks in banana leaves; before the introduction of commercial brewers yeast, Europeans made slow - rise breads from fermented starters; in America the pioneers were famous for their sourdough breads, pancakes and biscuits; and throughout Europe grains were soaked overnight, and for as long as several days, in water or soured milk before they were cooked and served as porridge or grue
in Africa the natives soak coarsely ground corn overnight before adding it to soups and stews and they ferment corn or millet for several days to produce a sour porridge called ogi; a similar dish made from oats was traditional among the Welsh;
in some Oriental and Latin American countries rice receives a long fermentation before it is prepared; Ethiopians make their distinctive injera bread by fermenting a grain called teff for several days; Mexican corn cakes, called pozol, are fermented for several days and for as long as two weeks in banana leaves; before the introduction of commercial brewers yeast, Europeans made slow - rise breads from fermented starters; in America the pioneers were famous for their sourdough breads, pancakes and biscuits; and throughout Europe grains were soaked overnight, and for as long as several days, in water or soured milk before they were cooked and served as porridge or grue
in some Oriental and Latin American countries
rice receives a long fermentation before it is prepared; Ethiopians make their distinctive injera bread by fermenting a grain called teff for several days; Mexican corn cakes, called pozol, are fermented for several days and for as long as two weeks
in banana leaves; before the introduction of commercial brewers yeast, Europeans made slow - rise breads from fermented starters; in America the pioneers were famous for their sourdough breads, pancakes and biscuits; and throughout Europe grains were soaked overnight, and for as long as several days, in water or soured milk before they were cooked and served as porridge or grue
in banana leaves; before the introduction of commercial brewers yeast, Europeans made slow - rise breads from fermented starters;
in America the pioneers were famous for their sourdough breads, pancakes and biscuits; and throughout Europe grains were soaked overnight, and for as long as several days, in water or soured milk before they were cooked and served as porridge or grue
in America the pioneers were famous for their sourdough breads, pancakes and biscuits; and throughout Europe grains were soaked overnight, and for as long as several days,
in water or soured milk before they were cooked and served as porridge or grue
in water or soured milk before they were
cooked and served as porridge or gruel.
Brown
rice and black gram
lentils takes longer to
cook so it is better to soak them
in hot water.
Last year for a good three months, I subsisted almost entirely on one green smoothie (made with almond milk) which I drank mid-day, and dinner of either black - eyed peas,
lentils or lima beans
cooked in vegetable broth with spinach and brown
rice.
Beans, peas and
lentils 1/2 cup (150 g) baked beans
in tomato sauce (GI 49) provides an average of 7 g protein 1/2 cup (130 g) canned, drained cannellini beans (GI 31) provides an average of 8 g protein 2/3 cup (125 g)
cooked red
lentils (GI 26) provides an average of 12 g protein 1 cup (180 g)
cooked split peas (GI 25) provides an average of 12 g protein 1 cup (170 g)
cooked soy beans (GI 18) provides around 23 g protein 100 g (3 1/2 oz) tofu provides around 10 g protein (GI not relevant as tofu contain no carbohydrate) 1 cup (250 ml) light soy milk (GI 44) provides around 7 g protein Grains and grain foods 3/4 cup (30 g) Kellogg Special K original (GI 56) provides around 6 g protein 3/4 cup (45 g) Kellogg All - Bran (GI 44) provides around 7 g protein 1/4 cup (30 g) uncooked traditional rolled oats (GI 57) provides around 3 g protein 1 slice (35 g) Tip Top 9 - grain Original bread (GI 53) provides around 4 g protein 1 slice (40 g) Burgen Soy - Lin bread (GI 52) provides around 6g protein 1 cup (170 g)
cooked brown
rice (GI 59 — 86, so check the tables and choose a low GI one) provides around 5 g protein 1 cup (170 g)
cooked basmati
rice (GI 58) provides around 4 g protein 1 cup (180 g)
cooked pasta (GI 35 — 54) provides around 6 — 7 g protein 1 cup (180 g)
cooked fresh
rice noodles (GI 40) provides around 2 — 3 g protein 1 cup (180 g)
cooked soba / buckwheat noodles (GI 46) provides around 7 g protein 1 cup (190 g)
cooked pearl barley (GI 25) provides around 4 — 5 g protein 1/2 cup (90 g)
cooked quinoa (GI 53) provides around 4.5 g protein Nuts and seeds A small handful (30g / 1oz) of most nuts or seeds will deliver around 5 g protein (GI not relevant as most nuts and seeds contain almost no carbohydrate, they are rich
in good fats) Stock your pantry with legumes, wholegrains (such as grainy breads, muesli, quinoa, amaranth, brown
rice, pearl barley and rolled oats), nuts (particularly almonds, Brazil nuts, cashews and peanuts), and seeds (sesame seeds, tahini paste, and pumpkin seeds).
My box came with a couscous which was made with pearled couscous and chickpeas
in a zesty tomato sauce, bulgur which was
cooked in tomato sauce and Mediterranean herbs, and a
rice +
lentil dish which was made with basmati
rice,
lentils, and caramelized onions.
How about
cooking some brown
rice pasta, opening a can of tomato sauce, mixing
in lentils and kale and pouring that over pasta?
I reduced the
cooking time of this a bit because I have a
rice cooker so I did the
rice and
lentils at the same time, rather than successively,
in the same pot.