Brown Rice with Lentils
Warm spices, tender lentils and fluffy brown rice come together with browned onions and roasted cauliflower for a dish that’s as nourishing as it is delicious.
Servings: 9 Servings
Calories: 191kcal
Ingredients
The rice and lentils
- 2 teaspoons olive oil
- 1 yellow onion chopped
- 1 large carrot diced
- 3 garlic cloves minced
- ¾ teaspoon ground cumin
- ¾ teaspoon ground coriander
- ¼ teaspoon kosher salt
- Pinch of red pepper flakes or more to taste
- 1 cup brown basmati rice
- 1 cup brown or green lentils
- 4 cups vegetable broth
- Extra water or broth if needed
- Salt and pepper to taste
- 3 tablespoons minced flat-leaf parsley
The cauliflower
- 2 ½ cups small cauliflower florets
- 2 teaspoons olive oil
- ½ teaspoon dried oregano
- ¼ teaspoon kosher salt
Instructions
The rice and lentils
- Heat the olive oil in a large nonstick saucepan set over medium heat. The saucepan should have a lid, which you'll need later.
- Add the onion and carrot. Cook, stirring occasionally, until the onion is light golden brown, about 10 minutes. Stir in the garlic, cumin, coriander, red pepper flakes and salt. Cook for 1 minute.
- Stir in the rice, lentils and vegetable broth. Bring to a boil. Reduce heat to medium-low (mixture should be at a gentle simmer), cover and cook until the rice and lentils are tender and the liquid is absorbed, about 45 minutes. If the lentils are not fully cooked after 45 minutes, add additional water or broth (start with ¼ cup) and cook until tender.
- Taste and season with additional salt and pepper, if desired. Stir in the roasted cauliflower and parsley. Serve it up!
The cauliflower
- Preheat the oven to 425 degrees F. Lightly coat a small baking sheet with cooking spray.
- Toss the cauliflower florets with olive oil, oregano and salt until coated. Spread evenly on the baking sheet.
- Roast until tender, about 20 minutes. I typically roast for 10 minutes on the middle oven rack and 10 minutes on the lowest rack for better browning.
Video
Notes
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 1cup | Calories: 191kcal | Carbohydrates: 34g | Protein: 8g | Fat: 3g | Saturated Fat: 0.4g | Sodium: 564mg | Fiber: 8g | Sugar: 3g
