From EatingWell
This hearty vegan dish gets its earthy flavor from cumin and brown rice. If you like extra heat, try doubling the crushed red pepper for a bigger punch of flavor.
Ingredients
Makes 4 servings
3 tablespoons extra-virgin olive oil
1 large onion, chopped
4 large cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon salt
2 bay leaves
¼ teaspoon ground pepper
¼ teaspoon crushed red pepper
¾ cup long-grain brown rice
3¾ cups water
¾ cup brown or green lentils
110-ounce package frozen chopped spinach, thawed and squeezed dry
1 tablespoon sherry vinegar
Sliced scallions for garnish
Chopped cilantro for garnish
Preparation
Active time 15 minutes
Total time 1 hour
- Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until starting to brown, 3 to 4 minutes. Add garlic, cumin, salt, bay leaves, pepper and crushed red pepper; cook, stirring, until fragrant, about 1 minute. Add rice and stir to coat. Add water and bring to a boil. Reduce heat, cover and cook for 15 minutes. Add lentils, cover and cook until the rice and lentils are tender and most of the water is absorbed, 15 to 20 minutes more.
- Remove from heat and gently stir in spinach. Place a clean dish towel over the saucepan and replace the lid. Let stand for 10 minutes (the towel will absorb the steam). Stir in vinegar and remove bay leaves before serving. Garnish with scallions and cilantro, if desired.
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