I love our local natural food store, Good Earth. I’ve found a lot of my “new things” by browsing their shelves, nooks and crannies. In the bulk section, I noticed red lentils when refreshing my supplies of dried beans and rice. Consequently, I’ve been looking for a simple recipe using red lentils while looking like something my family would enjoy eating.
I found this recipe in Every Day with Rachael Ray magazine and it is a keeper
Chicken and red lentil soup
First, you cook the onion, garlic and ginger in oil. Then you stir in the lentils, stock and water. Bring to a boil.
Add the chicken and c
ook 5 to 7 minutes.
Transfer the chicken to a plate. Let cool and chop into bite-sized pieces.
the coconut milk, spices and chard into the soup and season. Cook about 5 minutes until the flavors meld.
Stir in the chicken.
Growing up with a mother from Key West, Florida, I eat a lot of meals served over rice or with rice as a side dish. Most of my rice recipes are Hispanic based rather than Asian based and I have never cooked with coconut milk or coconut oil. Since I love rice, I decided to try the Splendid Table’s recipe for Coconut Milk Rice Pilaf as a “new thing.”
Splendid Table’s Coconut Milk Rice Pilaf
I usually make rice in a rice cooker but easily follow this recipe and make it in a skillet. First I cook the spices in the coconut oil.
Then you cook the rice for a few minutes until the grains turn white. Following that you add the coconut milk, cover and cook without stirring.
I admit that it is a bit challenging for me not to stir the rice, however, I follow the recipe and the rice cooks perfectly! How easy is that!
This recipe is delicious and the rice turns out very creamy and just slightly sweet. I use the roughly half cup of leftover pilaf in a morning rice cereal recipe from Food 52, My Weekday Morning Rice Pudding. This is a delicious breakfast with blueberries cooked with the rice to a jam type of consistency. Great start to the day!!