Spicy Thai Rice and Lentils
Serves 6-8
3 measuring scoops (2-1/4 cups) Wehani or mixed blend rice
1 measuring scoop (3/4 cup) green lentils
1-1/4 cups water
3 cloves garlic, pressed
1 onion, chopped
2-inch knob ginger root, grated
1/3 cup fresh cilantro, chopped
1 teaspoon turmeric
1 teaspoon salt
Reserve:
Hot chili oil
Red pepper flakes
Lettuce or spinach greens
Place rice and lentils into the Automatic Rice Cooker, then add water.
Mix in remaining ingredients (except chili oil, pepper flakes and greens).
After rice has been fully cooked, add a few drops of hot chili oil and red
pepper flakes to each serving, if desired. Serve on chilled lettuce or
spinach greens.
Marinated Vegetable Salad
Serves 8
2 cups (about 8 ounces) sliced fresh mushrooms
1-1/4 cup halved cherry tomatoes
1 cup avocado chunks
1 cup sliced olives
1/2 cup chopped red onion
6 tablespoons red wine vinegar
4 tablespoons olive oil
2 tablespoon fresh parsley
1/2 teaspoon salt
1/2 teaspoon dried basil leaves
6 cups cooked jasmine rice, cooled
(3 measuring cups of dry rice)
Red onion rings, for garnish
Combine mushrooms, tomatoes, avocado, olives and onion in shallow
dish. Combine vinegar, oil, parsley, salt and basil in separate bowl and
pour over vegetables. Cover and chill 2 to 3 hours. Add rice: toss
lightly. Garnish with red onion rings.
17
RECIPES
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