Let's have Lent

Lentil Rice Soup

2 cups

Materials

½ green lentils

½ cup of short grain brown rice

4 cups water

Spices to taste

½ cube of vegetable broth

Tools

Stainless steel saucepot

Wooden spoon

Measuring Cups

Measuring spoons

Instructions

1                   Boil the rice and lentils for about five minutes.

2                   Bring the heat down to a simmer and add your spices and vegetable broth into the soup.

3                   Simmer for the next three hours or until the brown rice is soft

          Serve warm

You may also can serve this over  polenta, baked potatoes, or rice. Who knows?

You can soak the lentils and rice over night to create a shorter cooking time.  

Sorry there is no picture for this dish. I consumed it all up before I remember to take a picture. 

A Pot of Gold

A Pot of Gold

Yields 1 ½ cup of goodness

Materials

¾ cup of wild rice (long or short brown rice)

2 ¼ cups of water

½ cup nutritional yeast

¼ cup of chopped onion (red or white)

1 tsp. olive oil

½ onion powder

¼ garlic powder

Salt and pepper to taste

Dash of cayenne power

Tools

Stainless steel pot

Measuring cups

Spatula or mixing spoon

Colander 

Instructions

1       Soak the rice overnight

2       Put in the rice with 2 cups water. Save the ¼ cup for later.

3       Bring the rice to boil then turn the heat to low and slow cook the rice.

4       Once the rice is soft and ready. Drain the water, if there is any, and turn off heat.

5       Dump the nutritional yeast, onions, dry ingredients, and oil into the pot. Mix until the rice and onions are coated with the nutritional yeast and seasonings.

6       Slowly add the ½ cup water to ‘cream’ up the nutritional yeast to your desired consistency. You made add more yeast and/or water if you think that it is to runny or not as thick.  You may also turn on the heat to warm to have it warm when you serve it.

Serve and enjoy

I think that this dish is great for a St. Patrick's Day meal.