One Skillet Sprated Lentil Walnut Rice
This dish started out as something to love with some kind of meat & # 39; lentil taco & # 39; meat & # 39; – a filling that I can use for breakfast and burritos and bowls throughout the week. I've already made dishes like this (there are cakes in it) Raw selection) and I enjoyed having them with protein-rich ingredients. This time, I thought, I came up with a hidden formula.
When I was doing the dish, I imagined my need for time-saving, one-off meals were taken over, as it always seems when we eat these days. As soon as I prepared the lentil part as I thought about how much I should add to the rice, even if it ended up in a burrito or bowl. And as it was getting close to mealtimes, and I was hungry, I decided to add it to the rice right then and there. This one-skillet mixed with walnut rice is what makes it, and while it is not exactly what I intended, I am very happy.
It comes together without too many bruises, especially if you have lentil pomegranate and pre-cooked rice. I started by making nut & # 39; lentil walnut & # 39; meat & # 39; in my food processor: it's just a mixture of cooked lentils (if you don't use canned, you can cook 2/3 cups dry, which will give you a little 2 cups of cooked) ), seeds, tomatoes, nutritious glue, and spices.
You can stop here and use this as part of other foods, as I originally intended. Or, you can digest some of the onion, you can add a mixture of & # 39; lentil / walnut mixture while hot, add some tomatoes and zucchini (or other fruit), then cook the rice is cooked. I used cold brown rice, which was a time saver for me this year. Thanks to it, the whole lunch was ready in less than thirty minutes.
These are simple, but they give me all the tools we need to stimulate learning these days: whip complex energy, protein (more than fifteen grams per hour), some healthy fats from the seeds to fill , and some vegetables for fiber and fruit. It is the definition of power plates, and I appreciate its goodwill along with everything else. At the moment, we recorded (along with some other grievances) and the band named tomorrow, I served in the form of delicious baked beans and fried tofu with some balance.
Lots of options, but a simple bowl of rice is a great breakfast or lunch, as it is. Here's the recipe.
One Skillet Sprated Lentil Walnut Rice
Services: 4 use
- 1/3 cup walnut half or pieces & # 39;
- 2 take it nutritional yeast
- 1 spoon of tea cumin land
- 1/2 spoon of tea smoked paprika
- 1 spoon of tea dry oregano
- 1/8 spoon of tea garlic powder
- 1/4 spoon of tea salt
- 3 take it tomato paste
- 1 1/2 cups cooked lentils (1 canned, washed and washed, or 2/3 cups of lentils cooked, cooked until soft and drained)
- 2 spoon of tea olive oil (or a few tablespoons of vegetable soup or water)
- 1 onion, white or yellow, finely chopped
- 1 medium size of zucchini or yellow squash, finely chopped, rectangular, chopped 1/4 xa slices
- 3 cups cooked brown rice (or any other grain of choice – quinoa is also great!)
- 1 14.5 ounce can cook, dried tomatoes
- 2 take it lemon juice
- salt and black pepper now salted, to taste
- Optional Toppings: nourishing yeast, vegan cheese sauce, hot sauce
To make the lentil walnut meat, "slice & season the seeds and seasonings in a food processor appropriate to the container & process; about 1 minute, until everything is based on the food." Add the tomato paste and the cooked lentils and pull them until you see the same, the same color (see image above – about 15 seconds).
Heat the oil, water or large broth (lid) over medium heat. Add onions and zucchini. Cook, stirring occasionally, for about 5 minutes, until soft onion is light. Add nutmeg & # 39; lentils & # 39; and reduce the heat to low. Cook, stirring constantly, for 2 minutes, or until the lice and walnut mixture are warm. Finally, cook the rice and tomatoes.
Heat all the ingredients, stir gently. Add the orange juice. Taste the mixture and add more salt and fresh pepper to your liking. Warm up with warm, nutritious yeast or soup if you want.
I prefer to give my rice a nutritious yeast for extra umami and a little taste of cheese. But I like to try it with cheese soup, cashew sauce, or maybe even yummy soup.
Is this recipe significantly different from my rice, beans, tofu and greens? Not really. Is it the most creative dish I have made all year? Also no. But I appreciate the simple things later on, and this kind of high-density nutrient-dense stuff is high on the list. This is particularly nutritious, and if you try it, I hope it will fill you up as well as convince me.
Continuing things here, slowly and focused. I wish you a wonderful Labor Day weekend, and I'll be back on Sunday with recipes to read!
get rid of