Lentils, Brown Rice, and Spinach

Name: Lentils, Brown Rice, and Spinach
Yield: Serves 6
Ingredients: 2 bay leaves; ¼ cup olive oil; 1 cup brown rice, uncooked; 1 cup chopped Italian flat-leaf parsley; 1 pound lentils, picked over; Grated Romano cheese (optional); 1 10-ounce bag fresh spinach, rinsed well and chopped; ½ cup chopped fresh basil; Salt and black pepper, to taste; 3 quarts water; 4 large cloves garlic, chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

Lentils and rice were always a welcome combination at our house. My mom still uses a lot of lentils in her cooking. We love their delicious flavor, and we like knowing that lentils are rich in protein and iron and are also fat-free. At Claire’s, we often use twenty or more pounds per week.

Ingredients

1 pound lentils, picked over
3 quarts water
1 cup

Main course
Gluten-free
Vegan

Method

Put the lentils and water in a large pot. Cover and bring to a boil over high heat. Stir in the brown rice, bay leaves, and parsley. Lower the heat to medium and cook, uncovered, stirring frequently, until the beans and rice are very soft, about 1¼ hours. Keep the mixture warm. In a large skillet, heat the olive oil over medium-low heat. Add the garlic. Cook, stirring fr