I make a big pot of this almost every weekend, it’s great to have with lunches and as a side dish for dinners.
What you need:
-Tablespoon of olive oil, chopped 1/2 onion
-One and a quarter cup of white rice, mixed with a quarter cup of brown or green lentils (red will turn to mush).
-Two and a bit cups of vegetable broth. I like to use mushroom to give it an earthy flavor, or onion just because I love the flavour of onions! Regular old vegetable broth works too. If you’re not veg*n (this term is used for vegan or vegetarian), I’m sure it would work well with beef or chicken broth.
How to make it
1. Turn your instant pot on to sauté, add the oil and the onions. Prepare the rest of your ingredients while allowing the onions to caramelize, stirring on occasion.
2. Once the onions are nicely browned and fragrant, I usually use a handful of paper towel to lift out a lot of the oil. I like to use a lot of oil for sautéing and caramelizing, but I don’t want it all in there when I cook. As you can see below very little of the oil is left after this step. If you’re not watching your oil just leave it.
3. Add the dry rice and rinsed lentils, and stir for a couple minutes to lightly toast.
4. Pour in the broth, close and seal your Instant pot and cook on high pressure for six minutes. I usually allow it to completely release naturally, which gets the lentils soft with a touch of bite. If you don’t have the time, let it release naturally for at least four minutes or else it will be too crunchy (I guess I could try adding a minute cooking time instead, but I like letting it release naturally)
5. Serve. It’s really tasty with some added salt, but I try not to because it’s not so healthy! The lass salt I use, the less I crave it.
*I usually keep it in the fridge for about a week, often a half a cup of this is part of my lunch. Great with soups, or veggies, or mixed with dips like hummus or baba ghanouj.
*If you don’t have an instant pot, it can also be made stove-top. Follow all the directions in a pot until adding broth. After you add the broth bring it to a boil, cover, and turn off the heat. Let it cook for 30 minutes in the residual heat, and it will be ready. I know it sounds crazy to turn off the heat but that way it doesn’t burn and the residual heat is enough to keep it cooking, it’s also very convenient because I can run errands (you can also use this method for cooking rice, without the lentils it takes about 20 minutes to cook in residual heat)!