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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Courtesy of the Vegetarian Times. Ingredients:
1/2 cup dry white wine |
4 garlic cloves, minced |
1 medium onion, thinly sliced |
2 medium carrots, thinly sliced |
2 stalks celery, thinly sliced |
1 cup basmati rice, uncooked |
1/3 cup brown lentils, rinsed and picked over |
1/3 cup canned black beans, rinsed and drained |
1/2 teaspoon dried basil |
1/4 teaspoon ground cumin |
1/4 teaspoon curry powder |
1/8 teaspoon hot pepper sauce |
1 bay leaf |
2 cups vegetable stock |
soy sauce |
Directions:
1. In a large non-stick skillet, bring the wine to a boil over medium-high heat.
2. Add the garlic, onions, carrots, celery, rice and lentils.
3. Cook, stirring often, for 2 minutes.
4. Add the black beans, basil, cumin, curry powder, hot pepper sauce and bay leaf.
5. Cook, stirring often, for 2 minutes.
6. Add the stock and bring to a boil.
7. Cover and simmer for about 15 minutes or until the lentils and rice are tender.
8. Remove and discard the bay leaf.
9. Season with soy sauce to taste.
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