Lentils Rice and Vinaigrette Spice
Vinaigrette is simply a mixture of oil and vinegar seasoned with a variety of herbs, spices, and other ingredients. It is commonly poured over raw veggies or fresh salad. But in this case it is used to spice up a hot meal.
While using a vinaigrette is a bit of a twist in this classic combination of lentils and brown rice, it really does wonders to enhance the taste. This vegan recipe is a very nutritious, inexpensive, and easy to prepare meal.
You could use just about any veggies; those in this recipe just happened to be waiting in my fridge to get eaten. Onions are always pleasant in a rice and bean dish. But if you have some leeks, scallions, shallots, or red onions, they would all work.
I like to make a dish colourful both for presentation and because one should eat vegetables that range in colour to get the health benefits from a variety of vitamins. Carrots, green peppers, zucchini, and celery does the trick.
The Ingredients
- 2 tbsp. olive oil
- 1 yellow onion, sliced
- 1 green peppers, chopped in 1/2 inch pieces
- 2 cups chopped carrots
- 1 zucchini, sliced in 4 horizontal pieces and then chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 tbsp. dried basil
- 1 tbsp. dried oregano
- 2 tsp. vegetable bouillon powder
- 1 tsp. salt
- 2 cups water
- 2 1/2 cups cooked brown rice
- 2 1/2 cups cooked lentils
- 4 tbsp. apple cider vinegar
- freshly ground black pepper
- 2 tbsp. nutritional yeast for garnish (optional)
Heat one tablespoon of oil in a large skillet. Add the sliced onion and sauté for five minutes or until the onion is clear. You can continue to cook them longer if you like them caramelized, but if you are in a hurry, five minutes is fine.
Add the garlic, carrots, zucchini, and celery. Cook on medium heat stirring frequently for another five minutes.
Add the basil, oregano, vegetable bouillon powder, salt, and water. Cover the skillet and cook the vegetables until the carrots are tender when pierced with a fork.
When the carrots are tender, add the lentils, rice, and vinegar. Cook for a few minutes stirring frequently until the water is absorbed and everything is heated through. Remove from the heat. Stir in some freshly ground pepper.
If you are serving company put the lentils and rice in a attractive serving dish. Sprinkle with the 2 tablespoons of nutritional yeast and a little more black pepper if desired, for a nice appearance and some extra flavour.
If you are not serving immediately keep warm in the oven and garnish at the last minute. Or you can keep this vegan lentils and rice dish in the fridge overnight. Just reheat in the microwave or oven before you garnish.
