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Rice and Lentil Mazidra
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Rice and Lentil Mazidra
  • 2 c. brown rice
  • 1 can lentils
  • 1 large onion sliced
  • 1/2 c. finely chopped tomato, cucumber, and garlic
  • 2 tbsp. Roasted Tomatillo Chile Salsa
  1. Place quick-cooking rice in saucepan to cook.
  2. Heat a can of lentils, seasoning to taste.
  3. Meanwhile brown some sliced onion in a skillet with a 1 tbsp. water
  4. As water evaporates and onion juice browns, add another tbsp. of water to deglaze pan
  5. Continue until onions are caramelized as desired
  6. Pour lentils over the cooked rice and top with caramelized onions and Roasted Tomatillo Chile Salsa.
  7. Garnish with finely chopped cucumber and tomato with a little minced garlic and lemon juice.

Serves 2.