Meatless Monday: Lentil Rice Pilaf

My mother came up with this recipe. It’s not only delicious, but it’s one of the easiest dishes I’ve ever made. It’s hearty, but light, and has a wonderful rich flavor that belies the simplicity of its six ingredients.

Ingredients:

  • 2 tablespoons organic olive oil
  • 1 medium organic onion, coarsely chopped
  • 1 cup organic lentils (I used brown lentils, but petite French green lentils are great, too)
  • 1 cup organic brown rice
  • 4 cups of filtered water
  • sea salt to taste

Heat the olive oil in a large sauté pan over medium heat. Add the chopped onions and sauté until they are translucent. Add the rice, and cook until lightly brown (about 2-3 minutes), stirring constantly to keep from burning. Add the water and sea salt, then bring to a boil. Lower the heat to medium low, cover the pan and allow to simmer for 1 hour. Serve with a salad for a quick, balanced meal.

In the photo, I have sprinkled a few sliced organic almonds to add a bit of crunch. The side salad is a combination of baby organic spinach, organic spring pea sprouts and wild garlic mustard.

And this dish makes great leftovers. You can serve it hot or cold. And if you toss it with a vinaigrette and serve it cold, it makes an amazing lentil salad.

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Meatless Monday: Cheddar Black Rice Pecan Loaf Recipe

Cheddar black rice pecan loaf

I used to rely on my copy of Diet for a Small Planet for creative vegetarian meal ideas. I loved it so much that I wore it out – it literally fell apart from use. I’ve never replaced it, but several recipes have stayed in my heart and memory bank. Here is one of my favorites, which I have adapted.

You will need the following:

  • 2 cups cooked rice (I used Lundberg Black Japonica™, but short grain brown works well too)
  • 1 cup shredded organic cheddar cheese
  • 1 cup chopped pecans (I have also used walnuts)
  • 1 medium organic onion, chopped
  • 2 tablespoons nutritional yeast
  • 2 large organic eggs
  • olive oil to coat the baking dish

Preheat the oven to 350° F. Lightly coat a medium baking dish, or loaf pan, with vegetable oil.


Mix all of the ingredients, except the eggs, until well-blended, making sure that the nutritional yeast evenly coats the other ingredients.

In a separate bowl, lightly beat the eggs. Add to the rice mixture and blend well.

Evenly spread mixture in the pre-oiled baking dish/loaf pan and bake until crispy on top, about 45 minutes.

Serve with a salad for a delicious, easy, hearty meal. It makes great leftovers, if you are lucky enough to have any.

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