Lentils and rice is perfect as a side or as a complete meal in and of itself. Make sure to bookmark it (or print it out!) so you can enjoy it over and over again.
One of my all-time favorite kitchen appliances is the rice cooker*. I love how easy rice cookers are to use and how little I have to do to make perfect rice every time. Definitely can’t say that about stove top rice making. My track record is less than optimal. 😂
Fifteen-ish years ago, back when I only had to worry about a nightshade intolerance, I was delighted to find a dish called mujadarah at the Middle Eastern restaurant we used to frequent. The dish was made from lentils, rice, and caramelized onions and it was so heavenly that I made my husband go back at least once a week so I could order it. It remained a favorite until I stopped being able to have onions (stupid intolerances), so I had to give it up.
That is, until a few weeks ago when I was revisiting some of my old favorite recipes. Lentils and rice was top of the list and seemed easy enough to make FAILSAFE using leeks instead of the onions. The addition of broth really ups the flavor quotient and gives it a really lovely depth.
Don’t have any broth on hand or would prefer to use water only? No worries. It will still be delicious. You just may need to add a little more salt and maybe 1/2 tsp of minced garlic into the mix.
Also, I used the rice cooker to make my lentils and rice but if you’d prefer to cook it on the stove, I’ve done my best to include measurements and times that will work for you. You could also use a pressure cooker to make this dish, but you may need to adjust the water to rice + lentil ratio from 1:1 like it is in the rice cooker to 2:1. Pease know that I’ve not made it that way myself yet, so can’t really trouble shoot with you if it doesn’t turn out. (I promise to update the post if that changes.)
One more thing to note: the little cup that comes with your rice cooker is 3/4 cup. So 1 1/2 cups of rice is 2 of those little cups from the rice cooker and 3/4 cup of lentils is 1 of those little cups. The amount of broth to get to the 3 line (because you used 3 little cup fulls) is about 2 cups give or take.
Lentils and Rice
- Rice Cooker
- Instant Pot
- 1 ½ cups sushi rice rinsed
- ¾ cups lentils small green or brown
- ¼ cup chopped leeks
- 2 cups FAILSAFE broth and/or water 4 cups broth or water for stovetop
- ½ tsp salt
Rice Cooker Directions:
- Add sushi rice and lentils into the basin of your rice cooker or a medium pot and rinse thoroughly. Drain. Add in chopped leeks, broth and/or water, and salt. Add bowl back into your rice cooker and cook according to your machines instructions.
- Stovetop directions: In a medium pot, bring your broth or water plus salt to a boil. Add in rice, lentils, and leeks and reduce heat to a simmer. Cover and let cook for 15-20 minutes or until all of the water has been absorbed. Remove from heat and let sit for 5 minutes before fluffing with a fork.
- Serve warm!
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