Friday, June 20, 2008

Taco Style Lentils & Rice

One of my closest friends, Jillian, is a vegetarian. And she has inspired me to try to more vegetarian recipes. This is one that is on my list to try. It calls for Beef Bouillion but I'm sure she can give us an alternative. **Update: Jillian said use vegetable bouillion**

Taco Style Lentils & Rice

3/4 cup dry lentils
3/4 cup brown rice
4 cups tap water
4 beef bouillon cubes
2 teaspoons chili powder
1/2 teaspoon cumin
1 teaspoon onion powder
1/4 teaspoon garlic powder

In a 2-quart saucepan bring the water to a boil. As the water is heating, add the lentils, rice, bouillon, chili powder, cumin, onion powder, and garlic powder. Bring the whole thing to a nice fat boil. Reduce the heat to low. Place a lid on the lentils and allow the mixture to simmer for about 45 to 50 minutes. The water should be mostly absorbed. You may serve this as it, topped with a little cheddar cheese if desired. Or you can use it to fill burritos or tacos instead. Both ways are very tasty. This is one of Tommy's favorite foods in the whole wide world.

If you have never tried lentils and are looking for a way to make them acceptable to the kids, this one is a good bet. Our favorite way to eat it is as a taco filling. If you are having a busy day and don't have time to cook this on the stove, it can cook in the crock pot on low for about 6 to 8 hours instead. I've never cooked it on high, so I'm not sure how quickly it would cook that way. I suspect about 3 hours would be enough.
*Recipe from Hillbilly Housewife

I'm off to hang a load of clothes on the drying rack and get another load started. And then I'm going to start on a pair of wool shorties for my CJ in the John Deere colorway by Candy Pants Yarns. Trish does beautiful hand dyed wool and has never disappointed me with the creativity she shows in her dying. She also does custom colorways. Not to mention her customer service is top notch.

~Mrs B

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