Sunday, January 1, 2012

Healthy Brown Lentil Risotto - 1980's

1 Large Onion
1 teaspoon oil
1 teaspoon sea salt
1.5 lb or 625g of cooked brown rice
0.75lb or 340g of cooked brown lentils
1 tablespoon of finely chopped parsley

1. Lightly saute or simmer the onion with a pinch of salt

2. Add the rice and the lentils and heat through

3. Garnish with parsley and serve with lightly cooked fresh greens and carrot slices.

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