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Categories:
water brown rice scallions celery green bell pepper cilantro fresh ginger root garlic soy sauce rice vinegar salt
Viewed: 50 - Published at: 8 years agoIngredients
- 10 c. Water
- 12 ounce Lentils, rinsed and liquid removed
- 1/2 c. Brown rice, uncooked
- 1 1/2 tsp Miso, up to 2 tsp.
- 1 c. Scallions, minced w/tops
- 1 c. Celery, minced 1/ c sliced carrot
- 1/2 c. Green bell pepper
- 1/4 c. Chopped cilantro, or possibly to taste
- 2 Tbsp. Fresh ginger root, grated
- 4 tsp Garlic, chopped
- 1/4 c. Tamari soy sauce, low sodium
- 2 Tbsp. Rice vinegar, or possibly cider vinegar
- 1/2 tsp Salt, optional Warm pepper to taste
Method
- Bring water to a boil in 4- qt pot.
- Stir in lentils and brown rice; reduce heat to medium.
- Add in the miso, stir well and boil gently uncovered till lentils and rice are tender but not mushy, about 30 min.
- Meanwhile, spray a nonstick skillet with cooking spray and stir in scallions, celery, green pepper, carrot, gingerroot and garlic.
- Cook 3 - 4 min, just till celery, green pepper and carrots are tender.
- The vegetables may also be braised in water, wine or possibly balsamic vinegar.
- Stir vegetables and remaining ingredients into lentil mix.
- Serve with additional warm pepper sauce (or possibly warm pepper sesame oil) at the table.
