Lemony Lentils and Rice
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DESCRIPTION SERVINGS: Servings
Lemony Lentils and Rice is great as a side dish or just as is. The combo of fresh thyme and fresh squeezed lemon is just lovely.


INGREDIENTS


INSTRUCTIONS

  1. Into a rice cooker (or medium pot) place quinoa, rice, lentils, and vegetable broth. Sprinkle in garlic and thyme, stir, cover, and set.
  2. In a hot skillet, water sauté chopped mushrooms in vegetable broth.
  3. As mushrooms cook, chop brussels sprouts into thin slices
  4. Take mushrooms off heat and set aside to cool. Meanwhile, add chopped brussels sprouts to skillet and 2-3 tablespoons vegetable broth and water sauté for 2-3 minutes until they're warm and slightly tender.
  5. When grain/lentil mixture is done, pour into a bowl along with cooked mushrooms, brussels sprouts, and shredded carrots
  6. Over the salad mixture, squeeze fresh lemon juice and add fresh thyme. Stir together and serve immediately or return to refrigerator to cool
  7. Optional: serve with nutritarian hummus and garnish with thyme.
  8. (See recipe for Nutritarian Hummus)


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