Lentil Rice

The below technique is more or less a process of toasting the rice to lock in the texture and flavours before the rice boils. Water is also not measured and added as needed, ensuring that all the nutrition stays in the dish becuas it is never drained. It's also easier to use how the rice looks to ensure perfect rice every-time, by adding water as necissary, wthout the pre-measuring or fuss.

Above is something I cooked this morning: shallots, garlic, and red lentils with rice are cooked in one pan to make this combination of flavor, carbohydrates and proteins. Because the olive oil and flavors (shallots/garlic/spices) can begin cooking right away, adding vegetables or meats as those things reduce is possible without any preparation.

The dish takes 15-20 minutes from the time of putting the pan on the burners to eating. I boil water seperately as needed and add the lentils a few minutes before the rice to ensure the proper amount of loosening. This is my favorite go-to quick meal for the morning or at the end of a busy day.