VEGAN DINNER CHOICE
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Recently, I’ve been eating a more plant based diet. I seem to feel lighter on my feet when I do. I still eat meat, but do limit it to once a week or so.
That means I have been eating a lot more lentils and beans to get my protein. Been really enjoying lentil soup as well as a few different ways to have beans.
One dish I really seem to enjoy is Fakorizo, a Greek lentil and rice dish. Really satisfying and packed with the protein we need to keep going.
There’s something really satisfying with this dish. Hearty yet light sounds contradictory, but it’s true. It can be eaten warm and also at room temperature, like a grain salad.
Here’s how you make it.
RECIPE
Ingredients
Equipment
Method
- Place the lentils in a medium pot along with 1½ cups of the hot water. Bring to a boil over medium-high heat. After boiling, reduce the heat to low. Let it simmer for about 20 minutes. The lentils should be soft but not mushy. Drain and set aside.
- Add the olive oil to a large, deep pan placed over medium heat. When the oil begins to shimmer, add the onions. Include the lower parts of the green onion and carrots. Sauté for 5 minutes or until the mixture is translucent. Then add the garlic and sauté for an extra 30 seconds.
- Add the rice and stir until the rice is coated in the olive oil. Add the lentils, bay leaf, salt and pepper, and mix well.
- Add the tomato and remaining 1½ cups hot water. Cover the pot and reduce the heat to low. Simmer for about 15 minutes. Cook until the rice is done and the water is absorbed. Add more hot water if needed, but most likely you will not.
- Remove the pan from heat and fluff the lentils with a fork. Sprinkle theparsley and green onion tops over the top to serve..Fakorizo – Lentils and rice
Notes
This can be a nice late summer dinner. It also keeps really well. I like to dump a bunch of parsley on top. I mix it in and refrigerate it. Then I have it for lunch the next day. The extra parsley really lightens it up. I’ll even add a squeeze of lemon on it after reheating.
OPA!