This is our favorite recipe for make-ahead lunches. It freezes well and thaws quickly. Serve with caramelized onions, tahini sauce, cucumbers, tomatoes, soy yogurt and lemon juice, fresh cilantro, or all of them mixed together.
2 cups brown rice (we use Trader Joe’s brown jasmine), rinsed and drained
12 oz black lentils, rinsed and drained
2 large onions, diced
4-5 garlic cloves, minced
1 tsp hot paprika
2 tsp parsley
2 tsp cumin
2 tsp coriander
2 tsp salt
1 tsp cinnamon (optional)
8 cups water
2 TBL olive oil
Heat olive oil in a large pot or dutch oven. Saute onions and garlic until golden and very soft. Add remaining ingredients and bring to a boil. Cover and cook on medium or medium-low (depending on your stove) for about an hour. Turn heat to low and uncover about 15 minutes. Cool completely and store in lunch portions. Makes about 11 cups, or 9 tasty lunches.
Basically, this is basically the Martha Stewart Tofu and Broccoli Stir Fry, but without the cashews, lots of cayenne, some extra rice vinegar, and a dash of sesame oil. We used our CSA broccoli and served it over brown rice.
Behold, the five minute dinner!
1 cup leftover brown rice
2 carrots, chopped into tiny pieces
1 cup green peas
1 cup broccoli
1/2 TBL minced garlic
1/2 cup green onions, diced
1/2 tsp Braggs or light soy sauce
1 tsp dark soy sauce
1/2 tsp olive or other neutral cooking oil
1/2 tsp sesame oil
1/4 tsp white pepper
Prep all your vegetables then heat the olive oil in a pan (or the dutch oven that lives atop your stove). Saute the garlic for a minute, then add the carrots, peas, and broccoli. Cook until carrots are almost tender, then add the green onions, two soy sauces, sesame oil, pepper, and rice. Cook 2-3 minutes until everything is nice and hot.