Snow Day Lentils and Rice

January 30, 2014

Yesterday we received a lovely, but thin blanket of snow.  Local schools cancelled class, some businesses delayed their openings, and my office decided to keep their doors closed.

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Although I worked from home a lot of the day, the snow seems to have a way of making you slow down and look at the world in a different light.  It’s a certain kind of reflective silence.

I bundled up, pulled on my boots, and went for a walk down my street just after sunrise… camera in-hand. This white home is where we live.  It was built in 1900 and has character and charm to boot.  I’m in love with everything about it.  If you take away the snow, it has a dark green tin roof.

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Everything just seemed more vibrant and alive… crisp air in my lungs, sound of snow beneath my shoe, and intricacy of each branch on every tree.  I even found small deer and rabbit tracks in the front yard, something I wouldn’t have noticed otherwise.

Lentils and Rice from Simplified Feast 1

I made lentils and rice for lunch.  It’s the kind of dish I like to make at leisure… Sunday afternoons and snow days. It’s the kind of dish you know is wholesome and comforting on a cold day.

I typically have all of the ingredients on-hand and today happened to be one of those days.

Lentils and Rice from Simplified Feast 2

Heat olive oil in a large dutch oven while you peel and chop the vegetables; celery, carrots, shallots, and garlic.  I would normally use a yellow onion in place of the shallots, but that’s all I had in the pantry.

Lentils and Rice from Simplified Feast 3

Thoroughly rinse 1/2 cup green lentils with 1 cup of brown rice under cold water.

Lentils and Rice from Simplified Feast 4

Once the vegetables have cooked in the pot for 5-10 minutes, add the rinsed lentils and rice.

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Next, add 3 cups of veggie stock, chicken stock, or water to pot along with a few bay leaves.  Season with salt and pepper.  Bring to a boil, cover, and reduce heat to medium-low or low.  Cook for 45 minutes to 1 hour, stirring occasionally, or until most liquid has been absorbed.

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Serve with a sprinkle of kosher salt and a drizzle of olive oil.

Lentils and Rice from Simplified Feast 6

You’re left with a big pot of lentil beauty.  I usually bring leftovers to work for lunch.

Lentils and Rice

Yield:  Approx. 4 servings as a main dish, 6 servings as a side
 

Ingredients:

Extra Virgin Olive Oil

2 stalks celery, halved down middle and diced

3 carrots, quartered and diced

2 shallots, finely diced (can also use 1 small yellow onion)

1 clove garlic, finely minced

1/2 c. green lentils, rinsed

1 c. brown rice, rinsed

3 c. veggie stock (chicken stock and water can also be used)

2-3 dried bay leaves

Salt and Pepper, to taste

Method:

Heat a few glugs of olive oil in a large dutch oven or deep pot with lid over medium heat.  Saute celery, carrots, and onion for 5 minutes.  Add garlic and saute for 1 minute.  Once vegetables have begun to soften, add the rinsed lentils, rice, stock, and bay leaves.  Season with salt a pepper.  Bring mixture to a boil, cover, and reduce heat to medium-low.  Cook for 45 minutes to 1 hour, stirring occasionally, or until until most liquid has been absorbed.  Remove bay leaves and serve with a sprinkle of kosher salt and a drizzle of olive oil.

Enjoy!

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