Lentil Very Brown Rice
Rice cooked with lentils--what a healthy duo! Recipe instructions below are for both Instant Pot pressure cooking. For regular stovetop cooking see the recipe notes.. Serve lentil very brown rice as a bed for your favorite veggie stir-fry. Makes about 3 1/2 cups very brown rice, 6 to 7 (1/2-cup) servings.
Servings: 6 servings.
- 2 tablespoons grapeseed or avocado oil
- 1 ½ cups long grain brown rice (see note)
- 3 1/3 cups water, for pressure cooking.
- 1/2 cup dry green lentils and/or mung beans, (see note)
- 1 teaspoon fine sea salt
Heat the oil in an Instant Pot or regular pressure cooker. For an Instant Pot, use the Sauté function. Add the rice and sauté until it crackles and browns lightly, 5 to 7 minutes. Add the water, dry beans and salt. On the Instant Pot, change to Manual and set the timer for 15 minutes.
For stovetop pressure cookers, let the pressure come to high, lower the heat just enough to maintain high pressure and set the timer for 15 minutes. Remove from the heat.
Let the pressure come down naturally, which takes about 10 minutes. Taste and adjust seasoning.
For regular stovetop cooking:
Sauté the rice in a large saucepan as for pressure cooking. Increase water to 4 ½ cups, cover the pan, reduce the heat to very low. Cook 45 minutes, or until all of the water is absorbed. Never stir the mixture, merely tilt the pan to the side to check if there is water that the rice mixture still needs to absorb.
- Without a pressure cooker, increase water to 4 1/2 cups.
- When cooking lentil very brown rice without a pressure cooker, some cooks will soak their lentils and mung beans for about an hour beforehand. They add the soaked beans to the sautéed rice along with the water and salt.
- Any mix of dry small beans, including split peas and red beans, makes “very brown” rice.
Serving: 1g | Calories: 265kcal | Carbohydrates: 45g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Sodium: 398mg | Potassium: 246mg | Fiber: 6g | Sugar: 1g | Vitamin C: 1mg | Calcium: 23mg | Iron: 2mg