Lentil Rice Burritos Recipes

LENTILS AND RICE WITH FRIED ONIONS (MUJADARRAH)

Steps:

• Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside.
• Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes.
• Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender.
• Mix half the onions into the lentil mixture. Top with yogurt or sour cream and remaining onions to serve.

LENTIL BURRITOS

Steps:

• Place first six ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 15-20 minutes. Drain if necessary., Stir zucchini, taco sauce and cheese into lentils. To serve, place about 1/2 cup lentil mixture on each tortilla and roll up.

LENTIL BURRITOS

Steps:

• Put the water in a large pot. Bring to a boil.
• Stir in the lentils and cover. Lower the heat and simmer for 40 minutes.
• Dump the lentils (and any remaining water) into a large bowl. Add the cooked rice, tomato paste, taco seasoning mix. Stir well.
• Lightly grease a large casserole dish. (I use a 9" x 13" cake pan.).
• Preheat your oven to 350°.
• On the counter (or other work space) lay out a tortilla. Put a line of the filling just below the horizontal center. I probably add about 1/2 a cup of filling to each burrito.
• Make sure that there is about an inch or so at either end of the line that doesn't have filling on it.
• Place a couple of slices of cheese on top of the line of filling.
• I have also placed some sliced and pan fried chicken breast on top at this point as well. Makes my Fiance happy when he can see meat in a meal.
• Fold up the bottom of the tortilla to cover the filling (or partially cover). Then fold over both sides. Then continue rolling to the top.
• The burrito should be about 1 1/2" wide and about 4" long.
• Place seam side down in the prepared pan.
• Continue with the rest of the wraps.
• At this point, you can either put them in the oven as is, or you can top them with some grated cheese. I think about 1/2 a cup of grated cheese would be more than sufficient. I don't usually top mine with the cheese.
• Place in the oven. Cook for about 20-30 minutes. It depends on whether or not you used cheese.
• The tops don't usually get too brown for me. They just get a lovely crustiness to them. You could rub some butter on top before cooking if you wanted them to brown a bit more.
• Let stand for a few minutes before serving.
• First time I made this, I only made 5 and I had about a cup of leftover filling. We ate the leftover filling as Sloppy Joe's on a nice crusty roll. I enjoyed it heated up on it's own.

LENTIL-RICE BURRITOS

Steps:

• Combine all ingredients in oven-proof casserole dish.
• Cover and bake in 300 degree oven for 2 to 2 1/2 hours.
• Add more broth if it starts getting dry.
• Serve with flour tortillas, grated cheese, chopped onions, sour cream, etc.

SPICY RICE BURRITOS

Steps:

• Heat 1 tbsp oil in a non-stick pan, add the onions and cook for 10 mins over a medium heat. Stir in the rice and spices, tip in the tomatoes with a can of water and the tomato purée, then cover and simmer for 25 mins. Stir in the beans, take off the lid, bring back up to a simmer and cook for 5-10 mins more until the rice is tender. Leave to cool.
• Meanwhile, tip the flour into a small bowl. Mix the 2 tsp of oil with 115ml cold water, then into the flour and stir with the blade of a cutlery knife until the mixture starts to come together into a soft dough. Use your hands to bring the mixture into a ball, then quarter and cover with a tea towel while you wait for the rice to cook and cool.
• Lightly flour the work surface and heat a large non-stick frying pan over a medium heat, but don't add any oil. Roll out one of the balls of dough to a rough circle about 25cm that is paper-thin. Carefully peel off the work surface and slap into the frying pan. The dough will cook within a minute, then flip over and cook for a few seconds more. Lift onto a plate and cook the remaining dough in the same way. Cover the wraps until you need them.
• Roughly smash the avocados with the lime juice. Lay the whole lettuce leaves over the wraps, then add a layer of rice, scatter with sweetcorn, then top with the avocado, yogurt, coriander and olives. Carefully roll up into burritos. Wrap two of the burritos in baking parchment and store in the fridge overnight. Will keep chilled for up to a day. If putting in a lunchbox, use an ice pack to keep them cool.