Today is Day 3 of our One Month Grocery Shopping Strike.  This is what I made as a side dish for tonight’s dinner using my “cupboard cooking” strategies.

This went with my Coconut Crusted Baked Salmon and peas with toasted coconut.

The reason I combined the lentils with the brown rice is to make a complete protein. It’s very difficult to get my mother to eat meat of any kind. She just doesn’t feel like it much. So, any chance I get, I sneak in a little vegetarian protein.

This makes a complete protein as a meat would because it’s a grain combined with a legume (and seeds, in this instance, but it’s optional)…

Brown rice is much better for you than white rice, and is much more filling, making it a healthier choice, especially if you’re watching your diet.

Type: Side Dish Recipe
Serve With: Soup as a side, if desired
Prep Time: 5 min
Cook Time:  4 min
Yield: 1 serving

Ingredients:

• 1 cup brown rice
• 1/2 cup dry lentils
• 2 3/4 cups liquid – water, tea or chicken broth
• 2 cloves garlic – minced
• 1 tsp coconut oil – or butter
• 1/4 tsp sea salt
• 2 tbsp flax seeds
• freshly cracked black pepper

Instructions:

1. Combine all ingredients in rice cooker and turn on, if you have one.
2. If not, please add all ingredients to a saucepan with tight fitting lid.
3. Bring to a boil stirring a few times.  Lower heat to simmer and keep covered tightly.
4. Cook for approximately 40 minutes or until liquid is absorbed.
5. Fluff with a fork and serve as a side dish.

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I hope you enjoyed this Vegetarian Recipe on Cooking with Kimberly! Until next time…

Eat Deliciously,

Kimberly Edwards 🙂

P.S. Be sure to check out the Cooking with Kimberly Store!