Photo by Jodi Ferguson
If your family wants fewer vegetables, feel free to exclude them! This is a recipe that can be tweaked to fit your palette.
Ingredients
- 1/3 cup black (non-glutinous) rice
- 1/3 cup short grain brown rice
- 1/3 cup green lentils
- 2 Kaffir lime leaves, fresh or dried
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground sweet paprika, smoked
- pinch of salt
- 5 cups shiitake mushrooms, sliced
- 1 teaspoon coconut oil
- 2 teaspoons toasted sesame oil
- 1 tablespoon Braggs Liquid Amino
- 4 gloves garlic, minced
- sprinkle salt
- small head Bavatian lettuce, Cardinale; hand torn
- 4 medium carrots, shredded
Directions
- In a medium pan, bring 3 cups of water to boil. Stir in the lentils and rice. Add the Kaffir lime leaves. Cook according to rice directions, adding the ginger and sweet paprika about 10 minutes before cooking is completed. When cooking is finished, add desired salt; stir and remove from heat, keeping covered.
- While lentils and rice are cooking, prepare lettuce, carrots, and garlic. If using squash, pecan pieces, or sage leaves, also prepare these. Keep all separate; set aside.
- In a skillet, melt coconut oil over medium heat. Add the sliced mushrooms and stir until mushrooms are covered with the oil. Stir periodically to help cook evenly and prevent mushrooms from sticking to the skillet. When mushrooms begin to tenderize, add toasted sesame oil and the Braggs liquid amino. Stir until evenly covered.
- When mushrooms are barely turning golden, stir in the minced garlic. Stir periodically to avoid burning the garlic. Mushrooms and garlic are done when deep golden in color but still tender. Remove from heat.
- Stir lentil-rice again and remove the Kaffir lime leaves.
