2 cups brown rice
1 cup picked over, washed, rinsed brown lentils
2 onions, cut in half and very finely sliced
5 cups water
1/4 to 1/3 cup (4-6 Tbs) good olive oil
box of frozen, chopped spinach (10 oz)
sea salt
fresh cracked black pepper
Pick over your lentils to make sure there are no twigs or pebbles or other un-eatable things in there. Rinse them multiple times in a strainer to minimize scum later on.
Put the wet lentils in the bottom of a decent sized rice pot or rice cooker bowl. Add the brown rice on top. Top off with the water. On the stove, bring to a boil and then simmer for 40-50 minutes; alternatively just turn on your trusty rice cooker.
Start thinly slicing those onions. It’ll take a while.
Heat the oil in a large saute or fry pan over medium-low, yes, it looks like a lot, just do it.
Start defrosting your spinach in the microwave.
Cook those onions, all of them, they’ll all fit, promise. The idea is to get just shy of caramelizing them, so keep an eye on them, stirring occasionally.
Over season the olive oil cooking onions, they’re carrying the seasoning for the whole dish.
While the rice and lentils are getting happy together, and the onions sauteing, get your spinach out of the microwave and then squeeze it out (don't forget to occasionally stir the onions). I squeeze it in little fist fulls. Some people use a strainer. Whatever.
When the rice/lentil mixture is done, test it to make sure the rice is cooked through. Add the spinach to the rice (don't stir yet), then pour all the onions and oil onto the rice. Stir well. Check seasoning. Eat! It tastes great as leftovers too.
Feel free to mess with the seasoning. Towards the end of the caramelazation process, maybe add a 1/2 tsp of cumin and/or coriander.
The photo above is what your rice and lentils should look like before you add your spinach and onions.
Cook those onions, all of them, they’ll all fit, promise. The idea is to get just shy of caramelizing them, so keep an eye on them, stirring occasionally.
Over season the olive oil cooking onions, they’re carrying the seasoning for the whole dish.
While the rice and lentils are getting happy together, and the onions sauteing, get your spinach out of the microwave and then squeeze it out (don't forget to occasionally stir the onions). I squeeze it in little fist fulls. Some people use a strainer. Whatever.
When the rice/lentil mixture is done, test it to make sure the rice is cooked through. Add the spinach to the rice (don't stir yet), then pour all the onions and oil onto the rice. Stir well. Check seasoning. Eat! It tastes great as leftovers too.
Feel free to mess with the seasoning. Towards the end of the caramelazation process, maybe add a 1/2 tsp of cumin and/or coriander.
The photo above is what your rice and lentils should look like before you add your spinach and onions.
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