Brown Rice and Lentil Stew

Brown Rice and Lentil Stew Recipe - Healthy and Delicious

Preparation time: 10 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Brown Rice and Lentil Stew is a hearty and nutritious dish that is perfect for a cozy meal on a cold day. This recipe combines the earthy flavors of brown rice and lentils with a variety of vegetables and herbs to create a delicious and satisfying stew.

History

Brown Rice and Lentil Stew is a popular dish in many cultures around the world, known for its simplicity and versatility. It is a staple in vegetarian and vegan diets, as it provides a good source of protein and fiber. This dish has been enjoyed for centuries and continues to be a favorite among those looking for a healthy and filling meal.

Ingredients

0.75 cup uncooked brown rice
0.5 cup dry lentils, rinsed
0.5 cup chopped onion
0.5 cup sliced celery
0.5 cup sliced carrots
0.25 cup chopped fresh parsley
1 tsp italian seasoning
1 clove garlic, minced
1 bay leaf
2.5 cup chicken broth
1 14-0.5 oz (14 g) can peeled whole tomatoes, undrained, chopped
1 tbsp cider vinegar
2 cup water

How to prepare

Combine rice, lentils, onion, celery, carrots, parsley, seasoning, garlic, bay leaf, broth, tomatoes, vinegar, and water in a Dutch oven or large saucepan. Bring to a boil.
Reduce heat and simmer, uncovered, stirring occasionally, for 55 minutes to 1 hour, or until rice is tender.
Remove and discard the bay leaf.

Variations

You can add diced tomatoes, bell peppers, or zucchini to the stew for added flavor and texture.
For a spicy kick, add a pinch of red pepper flakes or a dash of hot sauce.
To make this dish vegan, use vegetable broth instead of chicken broth.

Cooking Tips & Tricks

Be sure to rinse the lentils before adding them to the stew to remove any dirt or debris.

- You can customize this recipe by adding your favorite vegetables or herbs, such as spinach, kale, or thyme.

- For a thicker stew, you can add more rice or lentils. For a thinner stew, you can add more broth or water.

- This stew can be made in a slow cooker for an easy and hands-off cooking method.

Serving Suggestions

Serve the Brown Rice and Lentil Stew hot with a side of crusty bread or a green salad for a complete meal.

Cooking Techniques

Simmering: This stew is cooked by simmering all the ingredients together in a Dutch oven or large saucepan until the rice and lentils are tender.

Ingredient Substitutions

You can use white rice or quinoa instead of brown rice in this recipe.

- If you don't have lentils, you can use chickpeas or black beans as a substitute.

Make Ahead Tips

This stew can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stove or in the microwave before serving.

Presentation Ideas

Garnish the stew with a sprinkle of fresh parsley or a dollop of Greek yogurt for a pop of color and flavor.

Pairing Recommendations

This stew pairs well with a glass of red wine, such as a Merlot or Cabernet Sauvignon.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until heated through.

Nutrition Information

Calories per serving

200

Carbohydrates

- Total Carbohydrates: 38g

- Dietary Fiber: 7g

- Sugars: 4g

Fats

- Total Fat: 1g

- Saturated Fat: 0g

- Trans Fat: 0g

Proteins

- Protein: 8g

Vitamins and minerals

Vitamin A: 50% DV

- Vitamin C: 20% DV

- Calcium: 4% DV

- Iron: 10% DV

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten.

Summary

This Brown Rice and Lentil Stew is a nutritious and balanced meal that is high in fiber, protein, and vitamins. It is a great option for those looking for a healthy and satisfying dish.

Summary

Brown Rice and Lentil Stew is a delicious and nutritious dish that is perfect for a comforting meal. Packed with protein, fiber, and vitamins, this stew is a great option for a healthy and satisfying dinner. Enjoy this hearty dish on its own or with your favorite side dishes for a complete meal.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a cold winter day and I was flipping through an old cookbook that I had picked up at a thrift store. As soon as I came across the recipe for Brown Rice and Lentil Stew, I knew I had to try it.

Growing up, my family didn't have much money, so we often had to get creative with our meals. My mother was a wonderful cook and she taught me how to make the most out of simple ingredients. Lentils and brown rice were staples in our pantry, so I was excited to try a new recipe that incorporated both.

I followed the recipe step by step, chopping onions, garlic, and carrots, and sautéing them in a large pot. The smell of the vegetables cooking filled the kitchen and brought back memories of my childhood. As I added the lentils, brown rice, and vegetable broth to the pot, I knew this stew was going to be something special.

After letting it simmer for about an hour, I ladled the stew into bowls and garnished it with fresh parsley. The first spoonful was pure comfort in a bowl - hearty, flavorful, and satisfying. I knew right then and there that this recipe was going to become a staple in my own kitchen.

Over the years, I made the Brown Rice and Lentil Stew countless times, tweaking the recipe here and there to suit my taste. Sometimes I would add a splash of coconut milk for creaminess, or a dash of cumin for a smoky flavor. Each time I made the stew, it brought me joy and comfort, reminding me of my roots and the simple pleasures of home-cooked meals.

One day, while visiting a friend in a nearby town, I decided to bring a pot of my Brown Rice and Lentil Stew to share. My friend, who was an avid cook herself, was blown away by the flavors and asked for the recipe. As I shared the story of how I discovered the recipe and how it had become a favorite in my own kitchen, I could see the excitement in her eyes.

From that day on, my friend and I would exchange recipes and cooking tips, and our friendship blossomed over our shared love of food. She introduced me to new ingredients and techniques, and I introduced her to the comfort of a simple, hearty stew.

As the years went by, I continued to make the Brown Rice and Lentil Stew for family gatherings, potlucks, and cozy nights in. Each time I made it, I would think back to that cold winter day when I first discovered the recipe and how it had opened up a world of culinary possibilities for me.

Now, as I sit in my kitchen, stirring a pot of Brown Rice and Lentil Stew on the stove, I can't help but feel grateful for the journey that led me to this recipe. It's more than just a dish to me - it's a reminder of the power of food to bring people together, to nourish both body and soul, and to create lasting memories.

And so, as I serve the stew to my loved ones, I know that I am passing down not just a recipe, but a piece of my heart and soul. My grandmother's recipe for Brown Rice and Lentil Stew will continue to be a source of comfort and joy for generations to come, just as it has been for me.