Name: Lemony Lentils and Rice
Yield: 3-4 Servings
Ingredients: 1/2 cup quinoa (any color works); 1/2 cup wild rice; 1 cup red lentils (any other color is fine); 2.5 cup vegetable broth; 2 tablespoon fresh thyme; 1/2 teaspoon Garlic Powder; 1 cup portobello mushroom (chopped); 1 cup brussels Sprouts (fresh (not frozen)); 1/2 cup Shredded Carrots; 1 Lemon (Juice from lemon); Nutritarian Hummus (Link in recipe notes) ((Recommended: homemade nutritarian hummus))

Lemony Lentils and Rice

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

1/2 cup Quinoa any color works
1/2 cup wild rice
1 cup Red Lentils any other color is fine
2.5 cup Vegetable Broth
2 tablespoon fresh thyme
1/2 teaspoon Garlic Powder
1 cup portobello mushroom chopped
1 cup brussels Sprouts fresh (not frozen)
1/2 cup Shredded Carrots
1 lemon Juice from lemon
Nutritarian Hummus (Link in recipe notes) (Recommended: homemade nutritarian hummus)

INSTRUCTIONS

Into a rice cooker (or medium pot) place quinoa, rice, lentils, and vegetable broth. Sprinkle in garlic and thyme, stir, cover, and set.
In a hot skillet, water sauté chopped mushrooms in vegetable broth.
As mushrooms cook, chop brussels sprouts into thin slices
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.
When grain/lentil mixture is done, pour into a bowl along with cooked mushrooms, brussels sprouts, and shredded carrots
Over the salad mixture, squeeze fresh lemon juice and add fresh thyme. Stir together and serve immediately or return to refrigerator to cool
Optional: serve with nutritarian hummus and garnish with thyme.
(See recipe for Nutritarian Hummus)