Savory Lentils In The Rice Cooker Recipes

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RICE AND LENTILS FROM A RICE COOKER



Rice and Lentils from a Rice Cooker image

Simple and easy main dish or side. This makes a nice base for a meal instead of potatoes or plain rice, or stands on its own. Top with cooked chicken after it's done for a simple, high-protein meal. Add more barley for a better glycemic index.

Provided by Fatcatpat

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 35m

Yield 6

Number Of Ingredients 7

2 cups white rice
1 cup brown lentils
1 cup pearled barley
¼ cup olive oil
2 tablespoons minced garlic
2 tablespoons chicken stock concentrate (such as Better than Bouillon®)
water as needed

Steps:

  • Rinse rice, lentils, and barley thoroughly and mix in a rice cooker pot; add olive oil, garlic, and stock concentrate and stir.
  • Pour enough water over the mixture to reach the 4 1/2-cup mark on the rice cooker.
  • Press Start and let cook until the rice and lentils are tender, about 30 minutes.

Nutrition Facts : Calories 630.6 calories, Carbohydrate 121.6 g, Cholesterol 0.3 mg, Fat 10.8 g, Fiber 11.9 g, Protein 17.6 g, SaturatedFat 1.9 g, Sodium 381.4 mg, Sugar 1.9 g

SAVORY LENTILS IN THE RICE COOKER



Savory Lentils in the Rice Cooker image

Make and share this Savory Lentils in the Rice Cooker recipe from Food.com.

Provided by heatherhopecs

Categories     Lentil

Time 55m

Yield 4 , 4 serving(s)

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
1/2 teaspoon curry powder
1 teaspoon ground cumin
1 cup brown lentils or 1 cup green lentil, picked over and washed
2 2/3 cups water
1 (14 ounce) can diced tomatoes, undrained
2 tablespoons dried minced onions
1 tablespoon dried vegetable flakes
2 tablespoons dried parsley
salt and pepper, to taste

Steps:

  • Add all ingredients to inner pot and stir. Place inner pot in the rice cooker, close the lid, and set to White Rice or press the Cook switch.
  • Midway through cooking, carefully open rice cooker, stir ingredients with a long-handled wooden spoon and re-cover. Use caution when opening as escaping steam and inner bowl are hot.
  • Reseal lid and allow to cook until the rice cooker switches to Keep-Warm. When rice cooker switches to Keep-Warm, carefully open the lid, stir again and re-cover. Allow to stand for 10 minutes before serving.

Nutrition Facts : Calories 254.1, Fat 7.7, SaturatedFat 1.1, Sodium 17.5, Carbohydrate 34, Fiber 16.3, Sugar 3.9, Protein 13.7

LENTILS AND RICE WITH CARAMELIZED ONIONS RECIPE BY TASTY



Lentils and Rice With Caramelized Onions Recipe by Tasty image

Here's what you need: medium red onion, olive oil, water, medium red onion, garlic, olive oil, green lentil, long grain rice, salt, cumin, cinnamon, bay leaf, fresh parsley, lemon, greek yogurt

Provided by Andrew Ilnyckyj

Categories     Dinner

Yield 4 servings

Number Of Ingredients 15

1 medium red onion, thinly sliced
1 tablespoon olive oil
3 ½ cups water
½ medium red onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
1 cup green lentil
1 cup long grain rice
1 teaspoon salt
1 teaspoon cumin
½ teaspoon cinnamon
1 bay leaf
1 bunch fresh parsley
1 lemon
½ cup greek yogurt

Steps:

  • In a large pot, sauté the diced red onion and minced garlic in 1 tablespoon of olive oil until translucent, about 5 minutes.
  • Add the water, green lentils, and salt to the large pot. Bring to a boil.
  • Cover with lid and simmer for 10 minutes.
  • To make the caramelized onions, heat a tablespoon of olive oil over low heat and add the onion slices, stirring occasionally until completely soft, dark brown, and caramelized.
  • NOTE: This will take about 30 minutes. The onions should become very dark and tacky when finished. Stir often to avoid burning.
  • Add the rice, cumin, cinnamon, and bayleaf to the lentils. Stir.
  • Cook covered for about 15 minutes, or until rice is cooked.
  • Serve lentils and rice topped with the caramelized onions, chopped fresh parsley, lemon wedges, and Greek yogurt if desired.
  • Enjoy!

Nutrition Facts : Calories 473 calories, Carbohydrate 82 grams, Fat 8 grams, Fiber 7 grams, Protein 20 grams, Sugar 8 grams

ONION LENTILS AND RICE



Onion Lentils and Rice image

This recipe is adapted from "What to Cook" cookbook. Other than slicing the onions, it doesn't take a lot of prep time. This is what I make when I come home from work hungry and exhausted and want something yummy and filling for dinner.

Provided by jessi-ryan

Categories     Lentil

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 7

3 tablespoons olive oil
3 medium onions, sliced (not diced)
3 1/2 cups water
1 cup lentils
1 cup rice
1 teaspoon salt
2 teaspoons cumin

Steps:

  • Heat olive oil in skillet, saute the onions with 1 tsp cumin until lightly browned (can add some garlic too, if desired).
  • Remove 1/3 of the onions and set aside.
  • Continue cooking the rest of the onions until dark brown and black in places.
  • In the meantime, bring water to a boil in a saucepan, add the lentils, reduce heat, and cover, simmering for 15 minutes.
  • To the lentils, add the 1/3 lightly browned onions, rice, salt, and remaining 1 tsp cumin.
  • Cover and simmer 15 minutes or until rice is tender.
  • Remove from heat and stir in the well-browned onions.
  • Cover and let stand for 5-10 minutes.
  • Serve!
  • Especially good with chopped lettuce, tomatoes, and a dollop of yogurt or sour cream on top.
  • Also good with cooked spinach.

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