If you’re like me and are always looking for low-fuss lunch food that can be pre-cooked and stored in the fridge for a few days, this is a nice recipe. I use a rice cooker for it. You can definitely make this in a regular stovetop pot, but the steps are slightly different (sweat the onions first, then add the grains and stock).
3 measures short grain brown rice
1 measure black beluga lentils
2 measures vegetarian stock
4 measures water
1 yellow cooking onion
2 tbsp olive oil
salt to taste
1 small can of corn niblets
Get your rice cooker ready. Chop the onion into small-ish pieces. Add olive oil to bottom of rice cooker and add the onion. Add rice and lentis, stock, water and salt. Stir a few times. Start the rice cooker.
After 50 minutes (of whenever your rice cooker thinks it’s done), open the lid, stir the pilaf and add the corn (drain liquid from the can first!).
That’s it. Ridiculously easy! It makes a large amount, and it keeps well for about a week in the fridge. You can warm it up or eat it cold.