Lentils with Brown Rice and Mushrooms Recipe

Ingredients

Servings: 4

3 cup reduced-sodium vegetable broth or water

3/4 cup dried lentils, shriveled and rinsed

1/2 cup uncooked brown rice

2 tsp olive oil

1 large onion, chopped

2 cups chopped button mushrooms

2 medium garlic cloves, minced

1 tsp ground cumin

1/4 tsp crushed red pepper flakes

1 tsp grated orange zest

3 tbsp fresh orange juice

1 tbsp light soy sauce

3 tbsp minced fresh cilantro or parsley

Cooking Methods

1. In a medium saucepan, bring the broth to a boil over high heat. Stir in the lentils and return to a boil. Reduce the heat and simmer, covered for 10 minutes.
2. Stir in the rice. Simmer, covered for 25-10 minutes, or until lentils and rice are tender and almost all the liquid is absorbed.
3. Meanwhile, heat a medium nonstick skillet over medium-low heat. Pour in the oil and swirl to coat the bottom. Cook the onion, mushrooms and garlic for 10-12 minutes, or until the onion is very soft and nicely browned, stirring occasionally.
4. Stir in the cumin, red pepper flakes and orange zest. Cook for 1 minute, stirring frequently.
5. Stir in the orange juice and soy sauce. Cook for 1 minute.
6. Stir the onion mixture and cilantro into the lentils and rice. Cook for 1 minute, or until hot.

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