Ever thought your rice cooker could do more than just rice? Let me introduce you to the ultimate lazy (but genius) dinner: lentils and rice cooked together in your rice cooker. It’s hearty, healthy, and hands-off.
Why This Recipe Works
- Effortless Cooking: Just dump everything in the rice cooker and let it do its magic. Perfect for those days when even stirring feels like too much work.
- Nutritious and Delicious: Lentils pack a protein punch, making this dish a balanced meal that keeps you full and satisfied.
- Customizable: Easily adapt the flavors based on what you have in your pantry or your mood. More on that below.
Ingredients
- 1 cup brown lentils, rinsed
- 1 cup long-grain white rice, rinsed
- 2.5 cups vegetable broth
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp cumin
- Salt and pepper to taste
Equipment Needed
- Rice cooker
- Measuring cups and spoons
- Spoon for stirring
Instructions
Step 1: Rinse and Prep
Start by rinsing your lentils and rice under cold water until the water runs clear. This step is crucial to remove any excess starch and ensure your dish isn’t gummy. While you’re at it, measure out your broth and spices so everything’s ready to go.
Step 2: Combine Ingredients
Add the rinsed lentils and rice to the rice cooker pot. Pour in the vegetable broth, then drizzle with olive oil. Sprinkle the garlic powder, cumin, salt, and pepper over the top. Give everything a quick stir to combine.
Step 3: Cook to Perfection
Close the lid of your rice cooker and set it to the regular white rice setting. Let it work its magic for about 30-40 minutes, or until the cooker switches to ‘warm’ mode. Resist the urge to peek; trust the process.
Step 4: Let It Rest
Once the cooking cycle is complete, let the lentils and rice sit for 10 minutes with the lid on. This allows the grains to absorb any remaining liquid and become perfectly fluffy.
Step 5: Fluff and Serve
Open the lid and fluff the mixture with a fork. Taste and adjust the seasoning if needed. Serve warm with your favorite toppings or as is for a simple, satisfying meal.
Tips and Tricks
For an extra flavor boost, sauté some onions and garlic in the olive oil before adding the other ingredients. If you’re using a rice cooker with a sauté function, you can do this right in the pot. Otherwise, a quick stovetop sauté will do the trick. Another pro tip: if you prefer a softer texture, add an extra 1/4 cup of broth. And for those who love a bit of heat, a dash of chili flakes or a diced jalapeño can add a nice kick.
Recipe Variations
- Mediterranean Twist: Stir in some chopped sun-dried tomatoes, olives, and feta cheese after cooking.
- Indian-Inspired: Swap the cumin for curry powder and add a handful of spinach in the last 5 minutes of cooking.
- Mexican Style: Mix in some taco seasoning and top with avocado and cilantro before serving.
Frequently Asked Questions
Can I use brown rice instead of white?
Absolutely! Just keep in mind that brown rice takes longer to cook, so you may need to adjust the liquid ratio and cooking time. A good rule of thumb is to add an extra 1/2 cup of broth and extend the cooking time by about 15-20 minutes.
How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, simply add a splash of water or broth and microwave until warm, or stir-fry in a pan for a crispy texture.
Can I freeze this dish?
Yes, this dish freezes beautifully. Portion it into freezer-safe containers or bags and it’ll keep for up to 3 months. Thaw overnight in the fridge before reheating.
Summary
This lentils and rice recipe is the epitome of simplicity and versatility. With minimal effort and maximum flavor, it’s a weeknight savior that’s as nutritious as it is delicious.