Sautee 1/4 large white onion and 1 tbsp minced garlic in coconut oil until onions are becoming clear. Add 1 cup lentils and stir.
Add 2 cups water, 2 tbsp cumin, 1 tsp freshly ground black pepper, 1 tsp coarse sea salt and mix until well combined. Cover and let cook for 45 min.
Meanwhile prepare 1-2 cups brown rice.
Sautee 1/2 red bell pepper, 1/2 green bell pepper (both peppers cut into strips), and 1/3 cup chopped baby portobello mushrooms in 1 tbsp coconut oil on medium for 8-10 minutes.
Rinse leaves of butter lettuce.
When everything is cooked, layer lettuce, rice, lentils, peppers/mushrooms, and enjoy!
As I had said in the previous Vegg post, I thought what I had made would lend itself nicely to a rice dish. I had some leftover mix in the fridge and had to test this theory.
Yep. Amazing. It was my first time making fried rice and the Vegg added some great flavor, that even my omni eating boyfriend said tasted “eggy.”
Sautéed veggies of your choice
2 cups cooked brown rice
1 tbsp grapeseed oil
3 tbsp Braggs Liquid Aminos
2 tsp sesame oil
Chop and sautee veggies and set aside. I did several asparagus spears, a couple of carrots, baby portobello mushrooms, broccoli, onion, and then added my leftovers from my first Vegg experimentation. Set aside.
Preheat a skillet or wok over medium heat and add the grapeseed oil. Add the rice and stir thoroughly. Add the Braggs and mix until well combined. Mix in the sesame oil.
Once it’s well heated and mixed, stir in your veggies and cook for a few more minutes.
This recipe makes several servings and unless you’re feeding a handful of people you should have yourself some leftovers to enjoy!