Mexican Green Rice and Lentils

Mexican Green Rice and Lentils

I first tried this when I was in Southern California, and became addicted to it!

I now make a much healthier version at home. I use brown rice for added nutrients and fibre, and add in green lentils for a protein and fibre boost. I also use rice and lentils that I have cooked and then cooled overnight - this lessens the glycemic impact of these foods AND increases their content of healthy Resistant Starch! You can read all about it here!

Ingredients

2 cups brown rice, cooked and refrigerated overnight*
1-1 1/2 cups green lentils, cooked and refrigerated overnight*
1 bunch parsley
1/2 bunch coriander (cilantro)
1 small onion or 1/2 large onion**
1-2 cloves garlic, according to taste
2 green onions
1-2 green chillies, according to taste
1/4-1/2 cup stock or water
1 tablespoon olive oil
Salt and pepper to taste

Method

Place parsley, coriander, onion**, green onions, garlic, chillies, stock/water and salt and pepper in food processor and blend for 1 minute or until a paste forms.
Heat olive oil in large frying pan, add rice, lentils and the paste from your food processor.
Cook on medium heat for 10-15 minutes.
Season with salt and pepper to taste.

Serve and enjoy!

* You can use freshly-cooked rice and lentils. I just like to prepare them this way to reduce the glycemic load, and to feed my healthy inner bacteria!!

** You can finely dice the onion and put it in with your rice and lentils, or just throw it in the food processor. It's up to you!