Simple and easy main dish or side. This makes a nice base for a meal instead of potatoes or plain rice, or stands on its own. Top with cooked chicken after it's done for a simple, high-protein meal.  Add more barley for a better glycemic index.

Rice and Lentils from a Rice Cooker

white rice

brown lentils

pearled barley

olive oil

garlic

chicken stock concentrate (such as Better than Bouillon®)

water

Rinse rice, lentils, and barley thoroughly and mix in a rice cooker pot; add olive oil, garlic, and stock concentrate and stir.


Pour enough water over the mixture to reach the 4 1/2-cup mark on the rice cooker.


Press Start and let cook until the rice and lentils are tender, about 30 minutes.


East to throw in the rice cooker. Use good quality broth/base.

Vegetables are great in this. Diced carrot, celery, onion cook nicely.

Don't be afraid to add some spices! I like thyme, rosemary and acid, like balsamic vinegar or lemon juice. 

Taco seasonings, before or after cooking, are awesome on this dish. Serve with topping and chips. Great dress up for leftovers.

Green and brown lentils are firmer than yellow or red. French lentil Le Puy are the firmest of all.

I like all of these ingredients but I just didnt love them together. The lentils fell apart almost acting like a binding to the rice and bulgar. I had to add so many seasonings and flavorings to get this to work. Not a repeat dish but interesting to try the rice cooker beyond brown or white rice.

soooo good. i halved the recipe. i used brown lentils and vegetable bouillon. i make this on a weekly basis!

rice and lentils from a rice cooker

Prep Time: 5 minutes

Cook Time: 30 minutes

Total: 35 minutes

Servings: 6

Cost: $4.05 /serving

Author : Fatcatpat

Ingredients

Instructions

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