Brown Rice and Lentils |whole food plant based | chef julia | oil free

##wholefoodplantbased #chefjulia #nooil Brown Rice and Lentils Chef Julia Dunaway 4 cups low sodium vegetable stock, plus extra for the onions (Central Market Vegetable Stock) 1 cup brown rice, washed and drained (Massa Organics short grain brown rice) 1 cup brown or green lentils (I used Bob’s Red Brown Lentils.) 1 large sweet yellow onion, peeled and diced (about 2 cups chopped onions) 3 garlic cloves, minced ½ teaspoon coriander ½ teaspoon ground cumin ½ teaspoon paprika ½ teaspoon salt (optional) Pinch of ground cayenne 1 medium tomato, diced ½ cup fresh parsley for garnish Rinse and drain the brown rice. Rinse the lentils well in a large strainer and drain well. Place the 4 cups of vegetable stock in a large pot and bring to a boil. Add the rice and reduce to a simmer. Cook for rice for 25 minutes. While the rice is cooking, prepare the onions. In a large skillet, over medium high heat, add the chopped onions and garlic. Cook until they begin to brown lightly. Add vegetable stock, a tablespoon at time, to keep them from sticking. Reduce the heat to medium low and cover with a lid for 5 minutes. Remove cover and continue to cook. The onions need to be lightly golden brown and caramelized. Remove 1 cup of the cooked onions and set aside to be used later as a topping. To the remaining onions, add the cumin, paprika, coriander, salt, and cayenne to the cooked onions. After the rice has cooked for 25 minutes, add the rinsed and drained lentils, the cooked onions you made with all the spices, and cook for 25 more minutes, or until the lentils are done. Taste the lentils and rice for doneness. The lentils should be slightly firm and not mushy and the rice should be done. If not, add a little vegetable broth (1/4 cup) and continue cooking for another 5-10 minutes. Stir together. Serve with additional onions and garnish with fresh parsley. This dish tastes great with crispy tofu cubes on the side and some blanched greens. Crispy Tofu Drain and press a block of extra firm tofu. Cut into small cubes. Marinate the cubes in 1 tablespoon of tahini, 1 tablespoon of low sodium soy sauce, ¼ teaspoon each of cumin, coriander, and paprika. Place on a parchment lined baking sheet at 400° for 30 minutes, or until light brown and crispy OR in an air fryer at 375° for 10 minutes or until light brown and crispy. Please subscribe to my YouTube Channel    • Plant-Based Cooking by Chef Julia Dunaway   http://chef-julia.com/ https://www.instagram.com/juliadunawa...   / chefjuliadunaway   Chef Julia 21 Day Challenge Ebook 50 Recipes in 50 Days of Facebook Live Ebook Plant-Based Holiday Table Ebook Plant-Based Basics EBook Plant-Based Gourmet Ebook Plant-Based Holiday Desserts Chef Julia Amazon Store Thanks for watching the video Brown Rice and Lentils