Category Archives: Rice

Rice with Lentils

I originally made up this recipe to go along with the Jamaican Goat Coconut Curry. The original instructions said to serve the curry with rice and lentils (but gave no instructions), so I had to figure it out myself! In the end, I think I came up with a pretty tasty dish. It works well with the curry, but it also works well as a side dish to almost anything. Enjoy!

Lentils and rice - done

Rice with Lentils
A Karen original recipe
Serves 4

Ingredients:
2 cups brown rice, cooked

1/2 cup red lentils
1 1/2 cups low sodium vegetable broth

Directions:
In a medium saucepan, bring lentils and broth to a boil. Reduce heat to a simmer, cover, and simmer for about 15 minutes – until liquid is absorbed.

Stir in cooked rice and serve.

Nutritional info:
Calories: 199.6
Total Fat: 1.5 g
Cholesterol: 0.0 mg
Sodium: 56.0 mg
Total Carbs: 37.6 g
Dietary Fiber: 5.6 g
Protein: 8.7 g

Wild Rice Salad

We had all of the ingredients on-hand, and we made this as a side to the Cedar Plank-Grilled Salmon recipe. It was a perfect side for that entree, but it works well alone or as a side with meat or chicken, too.

Wild Rice Salad
Adapted from Meat – Omaha Steaks cookbook
Serves 4

4 tsp olive oil, divided
1/2 cup miced shallot
1/2 cup wild rice, rinsed and drained
2 cups chicken stock (or vegetable stock)
1/2 cup brown rice, rinsed and drained
1 cup fresh corn kernels
1/2 cup finely diced red bell pepper
2 Tbsp julienned fresh basil leaves
1 Tbsp sherry vinegar
1 Tbsp freshly squeezed lemon juice
1/2 tsp minced garlic
1/2 tsp salt
1/4 tsp freshly ground black pepper

Heat 2 tsp oil in a saucepan and add the shallots. Saute over medium heat for 3-4 minutes, until translucent. Add the wild rice and brown rice and stir for 1 minute, until well coated. Add stock and enough water to cover the rice by 2 inches. Bring to a boil, cover, and reduce the heat. Simmer for 40-45 minutes, or until al dente and the rice has absorbed the liquid. Transfer to a mixing bowl and let cool.

Meanwhile, prepare dressing. Blanch corn in a saucepan of boiling water for 1 minute, drain and add to the bowl with the bell pepper. Place the basil, vinegar, lemon juice, garlic, salt, pepper, and remaining olive oil, and whisk together. Pour the dressing over the rice, and toss to combine.

**Note** If you have cooked brown & wild rice on-hand, use 2 cups of each, and saute the shallots in the 2 tsp olive oil, then just mix everything together.

Nutritional info:
Calories: 113.5
Total Fat: 4.9 g
Saturated Fat: 0.7 g
Polyunsaturated Fat: 0.5 g
Monounsaturated Fat: 3.4 g
Cholesterol: 2.5 mg
Sodium: 777.0 mg
Potassium: 161.8 mg
Total Carbohydrate: 15.8 g
Dietary Fiber: 1.2 g
Sugars: 1.3 g
Protein: 2.7g