Sun Oven Rice And Lentils Recipes

EASY ONE POT LENTILS AND RICE

Steps:

• Cover the lentils with the water.
• Peel and crush the garlic cloves lightly with the back of a knife. Leave the cloves whole, so that they flavor the dish but can be removed if desired. (I leave them out of the kids' portions, and give them to my DH and myself).
• Add garlic to the pot, along with the bay leaves, cumin seeds and cinnamon. (DO NOT add salt at this point, as lentils will not cook properly).
• Bring to a boil. Cook at a boil until the lentils are just tender. This should take about 25 minutes, but may take longer dependig on the age of your lentils.
• Add the rice, salt and olive oil, and bring back to a boil.
• Stir, cover pot, reduce heat to low, and cook for 15 minutes.
• Check to make sure the rice is done, adjust seasonings, and serve. If there is still too much liquid in the pan, just let it sit uncovered for a few minutes.
• Enjoy!

RICE AND LENTILS FROM A RICE COOKER

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.

LENTILS AND RICE WITH CARAMELIZED ONIONS RECIPE BY TASTY

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!

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.

GREEN LENTILS AND RICE ASSYRIAN STYLE

Steps:

• Place the lentils into a pot and cover with the water. Bring to a rolling boil over high heat for 5 minutes, then cover and remove from heat. Meanwhile, rinse the rice in cold water until water comes out clear.
• Heat 2 tablespoons olive oil or vegetable oil in a skillet over medium heat. Stir in the rice for about 1 minute, until the grains turn opaque and white, then stir in the lentils and water. Bring the rice mixture to a boil, then cover and reduce heat to medium-low for 5 minutes. Stir once, then cover and reduce heat further to low. Continue cooking, covered (don't remove the lid!) until the rice is tender, about 15 minutes more.
• Meanwhile, heat the remaining 2 tablespoons of oil in the skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. When the rice is ready, stir in the caramelized onion and season with salt.

GARLICKY SUN OVEN RED LENTIL SOUP

Steps:

• Set Sun Oven out to preheat. Combine the first six ingredients, lentils through water, in a large pot. Cover and place in the Sun Oven. Cook until the lentils and vegetables are completely softened, 1 to 1-1/2 hours. Remove and discard the bay leaves. Stir in the vinegar and season with salt and pepper.

SUN OVEN LENTIL STEW

Steps:

• Set Global Sun Oven out to preheat. Remove the leveling tray and place a rack or trivet on the floor of the cooking chamber. Heat the oil in a large (6 quart) light weight, dark pot. Add the onion, carrots, celery root, and rutabaga; sauté until beginning to soften, about 5 minutes. Stir in the lentils and Herbes de Provence. Add broth and kale. Cover and transfer pot to the Sun Oven. Cook until the lentils are tender, about 1 hour. Season with salt and pepper to taste.

SUN OVEN CURRIED LENTIL SOUP

Steps:

• Set Global Sun Oven out to preheat. Pour 1 tablespoon oil in a dark, light-weight and heat in GSO. Chop the onion and carrots while the oil is heating. Add onion and carrots to the pot in the GSO, stir to coat; cook vegetables until the onion is translucent, about 5 minutes. Stir half of the minced garlic and cook another 5 minutes or until the vegetables begin to soften. Stir in curry powder and cook for about 1 minute. Add lentils and water, put the lid on the pot and cook until the lentils are tender, about 50 minutes. While the lentils are cooking, pass the chickpeas through a food mill and mix with lemon juice, remaining tablespoon olive oil, and remaining garlic. (This step can also been done in a food processor.) Stir chickpea mixture and butter into soup, adding additional water if needed, cover and cook until heated through, about 10 minutes.

SUN OVEN RICE AND LENTILS

Steps:

• Set Sun Oven out to preheat. Combine the oil and onion in a large pot. Place the pot in the Sun Oven and cook until the onion begins to soften, about 10 minutes. Stir in the garlic, then the tomatoes. Add the water and the lentils, cover and cook until the lentils are slightly tender, 30 to 4o minutes. Stir in the rice and salt, replace the lid and continue cooking until the rice is done, about 45 minutes. Remove the pot from the Sun Oven and stir in the parsley. Drizzle additional olive oil over each serving.

SPICED LENTILS AND RICE

Steps:

• Cut up onions, carrots, apples and green onions. Mince garlic.
• In a large saucepan, saute onions and garlic in oil for 3 minutes.
• Add cumin, curry, cinnamon and salt. Let cook another 2 minutes.
• Stir in carrots and rice. Stir for 1 minute, then carefully pour in stock. Cover and simmer for 20 minutes, until the liquid is absorbed by the rice.
• Remove from heat. Stir in lentils, apples and green onions.
• Garnish with plain yogurt, if desired.

BAKED RICE AND LENTILS

Steps:

• Soak lentils in water for 2 hours then drain.
• Combine lentils, rice and onions in large casserole.
• Stir in remaining ingredients and cover.
• Bake@ 425 for 25 minutes.
• Stir and mix well and bake 20 minutes longer or until rice is tender and liquid is absorbed.
• For Vegetarian use the vegetable stock.

SUN OVEN LENTILS AND RED SAUCE

Steps:

• Set the Sun Oven out to preheat. Start preparing the red sauce: Pour the oil into a medium pot; add the onion, garlic, cinnamon stick, and red pepper. Cover and cook in the Sun Oven until the onion softens, 10 to 20 minutes. Bring the pot inside and place on the stove over medium-high heat. Add the vinegar, stirring until it has mostly evaporated. Add the tomatoes with their juices and break them up with a fork, cover and return to the Sun Oven. Let the sauce simmer 30 to 4o minutes. Remove the cinnamon stick and season to taste with salt. For the lentils: While the onions are cooking prepare the lentils. Put the lentils in a medium pot, cover with water. Add the garlic cloves and bay leaf. Cover and transfer to the Sun Oven with the red sauce, either by stacking the two pots or placing them side by side. Cook until soft, 30 to 40 minutes. Drain off most of the water, mash the garlic and stir into the lentils. Season to taste with salt. Dress with one or two tablespoons of vinegar and a generous drizzle of olive oil. Put the lentils in a large serving bowl and top with the red sauce. Serve with grilled sausages and steamed broccoli rabe.