This recipe is from Holy Cow Vegan recipes
2 leeks, cleaned and trimmed the white and green parts into thin ribbons
1 cup of brown lentils
3/4 cup basmati or other long grain rice
1 tsp cumin powder
1 tsp all spice powder
5 minced garlic cloves
1/2 tsp cayenne pepper
2 bay leaves
1 inch stick of cinnamon
salt to taste
2 Tbl olive oil
4 cups leafy greens or kale, finely chopped
Directions: Heat the oil in a large pot. Add the leeks and saute, stirring over medium high heat until the leeks are golden and crispy, about 8 minutes. Remove half of the leeks to a bowl and season with a little salt and cover to keep warm. Add to the pot the garlic and bay leaves and stir for 30 seconds to coat with the oil and then add the rice. Saute for a few seconds until the rice turns opaque. Place the lentils in a microwave proof bowl with an inch of water and cook for 7 minutes. You can cook the lentils first while you are cutting up leeks if you want. Add the drained lentils , cinnamon and salt to taste to the rice. Stir well and then add 4 cups of water. Bring the mixture to a boil and reduce heat to low until the water just simmers. Place a lid on top of the pot and let simmer 15 minutes. Open the pot, arrange the greens on the top in an even layer, cover and cook 5 more minutes. Turn off the heat. Let the mixture stand for 10 minutes. Garnish with reserved leeks. Serve hot.
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