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Made lightly curried basmati rice and lentils.
1/3 cup lentils, dried
3/4 cup of rice
1 1/2 cups water
Old Bay seasoning, a few shakes form the bottle
curry powder, a few pinches
chicken stock, a TBS or 2
oil or butter, a few tsp to 1 TBS
Did as much of the quick cook method of the lentils as I could (that's because I made a second batch--the first burned in the initial boil because I forgot about it while chatting online!) and added them and the soaking water to the rice mixture which I set up while waiting for the lentils to sit. Rice mixture was rice, a few shakes of the Old Bay seasoning, a few pinches of curry powder, water plus the stock, and oil. I added this to a small stoneware dish, along with the lentils and soaking liquid. Baked at 350F, then 400F for quite a while, until cooked. Alternately cooking on the stove would be faster, but I like using my stoneware, especially when the top crisps and browns. I did not add much of the lentil liquid, but in the end added about as much water/stock in the dish so it would have enough liquid to finish cooking. I ended up nuking the dish about 10 minutes in the microwave at the end*. So no exact time or science to it. I just played by ear, so to speak, and used my instincts.
I would have easily used canned lentils (and would have preferred it honestly to save time) and added them toward the end of the rice cooking time, but I have a big bag of dried lentils my mom gave me that I feel fit should be consumed before I buy canned or bottled ones.
The seasonings were really to my taste, but you could have had more or less of either seasoning to suit your tastes.
That's about it.
*God I love my Pampered Chef mini deep dish baker...it went from the oven to microwave without a problem!
1/3 cup lentils, dried
3/4 cup of rice
1 1/2 cups water
Old Bay seasoning, a few shakes form the bottle
curry powder, a few pinches
chicken stock, a TBS or 2
oil or butter, a few tsp to 1 TBS
Did as much of the quick cook method of the lentils as I could (that's because I made a second batch--the first burned in the initial boil because I forgot about it while chatting online!) and added them and the soaking water to the rice mixture which I set up while waiting for the lentils to sit. Rice mixture was rice, a few shakes of the Old Bay seasoning, a few pinches of curry powder, water plus the stock, and oil. I added this to a small stoneware dish, along with the lentils and soaking liquid. Baked at 350F, then 400F for quite a while, until cooked. Alternately cooking on the stove would be faster, but I like using my stoneware, especially when the top crisps and browns. I did not add much of the lentil liquid, but in the end added about as much water/stock in the dish so it would have enough liquid to finish cooking. I ended up nuking the dish about 10 minutes in the microwave at the end*. So no exact time or science to it. I just played by ear, so to speak, and used my instincts.
I would have easily used canned lentils (and would have preferred it honestly to save time) and added them toward the end of the rice cooking time, but I have a big bag of dried lentils my mom gave me that I feel fit should be consumed before I buy canned or bottled ones.
The seasonings were really to my taste, but you could have had more or less of either seasoning to suit your tastes.
That's about it.
*God I love my Pampered Chef mini deep dish baker...it went from the oven to microwave without a problem!