How to cook brown rice

Brown rice with lentils and caramelized onions

Ingredients

• 285 g (1 1/2 cups) brown basmati rice, rinsed and drained
• 90 g (1/2 cup) quinoa, cooked and drained
• 750 ml (3 cups) of mushroom or vegetable broth
• 60 ml (1/4 cup) olive oil
• 2 cloves of garlic, chopped
• 2 cardamom pods (optional)
• 1 bar of cinnamon, 3 cm long
• 2,5 ml (1/2 teaspoon) ground turmeric
• 4 large onions, finely chopped
• 1 can (398 ml) brown lentils, rinsed and drained
• 125 ml (1/2 cup) plain Greek yogurt
• 5 ml (1 teaspoon) ground cumin
• 10 g (1/4 cup) chopped coriander
• lemon slices, for serving
• salt to taste
• pepper to taste

Brown rice recipe

In a large enough saucepan, combine the rice, quinoa, broth, 15 ml (1 tablespoon) of the oil, garlic, cardamom, cinnamon, and turmeric.

Season with salt and pepper to taste. Bring to a boil, cover and simmer over low heat for 20 minutes, checking occasionally and stirring with a wooden spoon if necessary.

Remove from heat and let stand for 5 minutes, covered. Remove the cardamom pods and cinnamon stick from the pot with the cooked rice and quinoa.

Meanwhile, in a large frying pan, over high heat, brown the onion in the remaining olive oil, stirring almost continuously, until golden, about 10 minutes but no longer because we risk burning it and it becoming mushy. Set aside.

Mix the lentils with the rice, then transfer to a large serving platter. Top with the caramelized onions and yogurt. Sprinkle with cumin, coriander, and lemon slices for decoration and flavor.