This dish is made with lentils. They are easy to overcook so if you wish to have the most texture be sure to keep an eye on the pot and remove as soon as the lentils are slightly tender. The dish has a nice bbq-y taste because of the added vinegar. Serve over rice or on a wholewheat roll.
- vegetable broth or water
- 1 large onion, chopped (2 cups)
- 1 red or green pepper, chopped
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 3/4 cup wild rice
- 3/4 cup brown rice
- 3 cups vegetable broth
- 20 ounces of button mushrooms, cut in half
- 1/2 cup cilantro or chopped parsley
- 1-2 Tablespoons of balsamic vinegar
- black pepper, to taste
- In a dutch oven, saute onion and celery for 4-6 minutes in the liquid of choice until soft.
- Add garlic and thyme, saute for one minute more.
- Add rice, broth, and bring to a boil. Cover and simmer 50-55 minutes until most of the liquid has been absorbed. There will be some liquid left in the pan.
- Heat a small amount of wine, water, or broth in a large non-stick pan over medium heat. Add mushrooms and cook for 4-6 minutes, until browned and tender, stirring occasionally.
- Add mushrooms to rice, stir in parsley or cilantro, vinegar, and pepper. Fluff with a fork and serve.
Prevent and Reverse Heart Disease by Caldwell B Esselstyn, Jr. M.D.