Instructions

• Step 1: Make a lentil and rice side dish Make a lentil and rice side dish by sauteing 4 thinly sliced onions in 3 tablespoons of olive oil over medium heat. Mix in 2 cups of precooked lentils and 2 cups precooked rice. Season with salt and pepper.
• Step 2: Make a lentil and rice salad Make a lentil and rice salad by preparing 2 cups of rice according to package directions. Saute 1 diced onion, 2 garlic cloves, and a carrot in 1 tablespoon of olive oil. Add 1 1/4 cup of rinsed and drained lentils and 2 cups of chicken broth and bring to boil. Remove the cover and simmer for 15 minutes. Remove from heat, drain, and let cool.
• Step 3: Add remaining ingredients Add lemon juice, 1 tablespoon fresh thyme, kalamata olives, salt and pepper to taste, 1 tablespoon fresh parsley, 1 tablespoon fresh basil, and 1 tablespoon fresh rosemary. Top with 1/4 cup feta cheese and refrigerate covered for 2 hours before serving.
• TIP: Fresh thyme can be substituted with 2 tablespoons of dried thyme.
• Step 4: Make lentil and rice casserole Make lentil and rice casserole by blending 3 cups of chicken broth, 3/4 of a cup of rinsed and drained lentils, 1/2 cup rice, 1/4 cup minced onion flakes, 1/2 teaspoon basil, 1/4 teaspoon oregano, 1/4 teaspoon thyme, and a 1/4 teaspoon garlic powder in a casserole dish. Bake for 1 1/2 hours at 300 degrees Fahrenheit, or until the lentils are tender. Sprinkle 3/4 cup shredded cheddar cheese on top of the casserole and bake for 10 more minutes. Garnish with parsley and serve.
• Step 5: Make Lebanese lentil and rice pilaf Make Lebanese lentil and rice pilaf by sauteing 1 medium chopped onion, 3 minced garlic cloves, 2 teaspoons of cumin, 3/4 of a teaspoon cinnamon, and a 1/2 teaspoon allspice in 2 tablespoons of olive oil.
• Step 6: Add broth and lentils Add 3 1/2 cups vegetable broth and 3/4 cup dried lentil and bring to boil. Simmer for 10 minutes with the cover on. Stir in 3/4 cup rice and return to boil. Reduce the heat and cook until the liquid is absorbed, about 15 minutes. Season with salt and pepper.
• Step 7: Saute onions Heat 2 tablespoons of oil in a large skillet over medium heat. Saute 2 large sliced onions until they begin to blacken, about 20 minutes. Transfer the pilaf to a plate and top with blackened onions. Place the cucumber rounds and 3 tomatoes quartered lengthwise around the plate. Add a dollop of yogurt and sprinkle with fresh mint. Enjoy!
• FACT: While the exact number is not known, scientists believe there are over 140,000 varieties of rice.

You Will Need

• )nions
• Olive oil
• Lentils
• Rice
• Garlic cloves
• 1 carrot
• diced
• Chicken broth
• Juice of 1 lemon
• Herbs and spices
• 1/2 c. kalamata olives
• Cheese
• Vegetable broth
• 1/4 c. shredded coconut
• 4 tomatoes
• Cucumber
• peeled
• cut into rounds
• 2 c. yogurt