Spiced Lentils and Rice

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4.86 from 7 votes

Servings:

Calories: 258kcal

Author: Susan Voisin

Ingredients

1 1/2 cup brown rice brown basmati is good
3/4 cup lentils
2 cinnamon sticks broken in half
6 cloves
1/2 teaspoon cumin
1/4 teaspoon ground black pepper
1 teaspoon salt optional
1/4 cup minced parsley
Squeeze of lemon juice optional

Instructions

Put all ingredients except parsley into the rice cooker. Add water according to your rice cooker’s instruction manual or use 4 cups of water. Stir and set to Cook. When the cooker shuts off, check to make sure both rice and lentils are tender and no water remains. If they are not tender, add 1/4 cup more water and restart. (This shouldn’t be necessary, but rice cookers do vary.)
When done, remove the cinnamon and cloves, fluff the rice, and add the minced parsley. Stir in a squeeze of lemon juice, if you like.

Notes

To cook it on the stovetop, follow the same directions, but increase the water to 4 1/2 cups. Bring to a boil, cover tightly, and cook on low until water is absorbed, about 45 minutes.

Variations: You can reverse the measurements of the lentils and rice to make this a more lentil-centered dish.

Nutrition