Meatless Friday: Rice of Many Colors

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While I’m not a strict vegetarian, or vegan, I eat plant-only meals a few times per week. So I took the idea of confetti rice, added naturally protein-packed lentils, and turned it into a simple plant-based, one pot meal. I hope you enjoy it as much as my family does!

"Rice of many colors" by Monica Portogallo (CatholicMom.com)

Copyright 2018 Monica Portogallo. All rights reserved.

 

Rice of Many Colors

Makes about 4 main-dish servings

  • 2 cups water
  • 2 cups vegetable broth
  • 1 tsp garlic powder
  • 1 cup uncooked wild rice blend (not instant)
  • 1 cup dry red lentils, sorted and rinsed
  • 1 small purple onion, diced
  • 3 cups of any combination of raw or thawed frozen vegetables: diced carrots, corn, peas, diced bell peppers, chopped spinach, diced celery, diced zucchini, diced yellow squash, etc.

Mix water, broth, garlic powder, and rice in a large saucepan. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 5 minutes. Stir in lentils, recover, and simmer for 20 minutes. Then, stir in the onions and vegetables. Recover, and simmer for 5 more minutes, or until the rice is tender and the water is absorbed.

Copyright 2018 Monica Portogallo. All rights reserved.

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Copyright 2018 Monica Portogallo

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About Author

Monica Portogallo is a wife, mother, and registered dietitian nutritionist who does her best not to miss the lessons God sends to her through the joys and struggles of daily life. She lives in California.

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