Wednesday, November 18, 2009

Brown Rice with Lentils

This is a recipe I make for Little Man, although it could also be a hearty side dish for adults. Every time I cook vegetables for Little Man I save the cooking water. I keep a 3-cup container in my freezer and add the veggie water to it each meal. We usually just have a couple tablespoons of liquid left after cooking vegetables, so it takes a while to fill the container. But when it is full, it is time to make this recipe! Run the container under hot water for 30 seconds or so to loosen the ice block from the container.
  • 3 cups vegetable cooking water, chicken stock, or water
  • 1 inch piece kombu (dried kelp) or dash of salt
  • 1 large carrot, finely grated
  • 1/2 cup brown rice, rinsed thoroughly
  • 1/4 cup green lentils, rinsed thoroughly
  • 1/4 cup brown lentils, rinsed thoroughly
  • 3/4 cup chopped cooked chicken (optional)
  1. Heat liquid to boiling.
  2. Add carrot, rice, lentils and salt or kombu.
  3. Reduce heat to simmer. Cover and cook for 1 hour, checking to ensure there is enough liquid at the 45-minute mark. (Add a little extra water if necessary.)
  4. Remove from heat, remove piece of kombu, and stir in chopped chicken.
This freezes really well. If using chicken I make 4 toddler portions, otherwise I freeze this in 3 individual containers.