Lentil Dal Recipe
43 min cook time & 5 min prep: SERVES 6
• 1 tablespoon olive oil
• 1 cup onion, chopped
• 1 tablespoon fresh ginger, peeled, minced
• 1 teaspoon cumin seed
• 1 teaspoon turmeric, ground
• 1/2 teaspoon red pepper, crushed
• 4 cloves garlic, minced
• 2 cups cauliflower florets, chopped
• 2 cups tomatoes, chopped
• 2 1/2 cups water
• 1 cup dried lentils
• 2 tablespoons fresh lime juice
• 1 tablespoon fresh cilantro, minced
• 3/4 teaspoon salt
• 3 cups organic brown rice, cooked
1. Heat olive oil in large saucepan over med-high heat. Add onion and next 5 ingredients (onions through garlic); saute 2 minutes.
2. Add cauliflower and tomato; saute 1 minute. Stir in water and lentils; bring to a boil.
3. Cover, reduce heat, and simmer 35 minutes or until lentils are tender.
4. Stir in lime juice, cilantro, and salt. Serve 1 cup lentil mixture with ½ cup rice.
Brown Rice & Lentils
50 min 5 min prep: Makes 3 Servings
1 tablespoon butter
1 large onion, diced
1/2 green pepper, diced
1/2 cup organic brown rice, uncooked
1/2 cup lentils, uncooked
1 1/2 teaspoons cumin
1/2 teaspoon coriander
1/4 teaspoon turmeric
1/4 teaspoon hot sauce (or to taste)
2 cups vegetable broth or chicken broth
1. Saute onion with butter in medium saucepan until onion is translucent. Add green pepper; saute for 3 minutes. Add rice; saute 2 more minutes. Add lentils, spices, hot sauce, and veggie broth. Cover and bring to boil; simmer 35-40 minutes, or until water is mostly absorbed.
Vegetable Brown Rice Risotto
25 min 10 min prep: 2 Servings
1 cup organic brown rice
2 medium yellow squash, julienned
1/2 red onion, diced
1 medium carrot, grated
1 tablespoon tomato paste
3 garlic cloves
4 asparagus, chopped in fours
1 cup mushrooms, raw
1 pinch sea salt
1 cup water
1. cook brown rice separately.
2. heat garlic and onions in pot until soft. add carrots and tomato paste and stir. add all vegetables, and water.
3. cook until soft, add seasoning and stir. once rice is cooked, mix into pot and stir.
Mushroom Oven Rice
1 ¼ hours 20 min prep
1 cup uncooked organic long grain rice
1/4 cup butter
1/2 cup finely chopped celery
1/2 cup finely chopped onions
1 cup sliced fresh mushrooms
1 (14 1/2 ounce) can chicken broth
1/3 cup water
2 tablespoons Bragg’s amino acid
1 tablespoon parsley flakes
1. In a large skillet, saute the rice in butter for 2 minutes or until golden brown.
2. Add celery and onion; cook and stir for 2 minutes.
3. Add mushrooms; cook and stir until the celery is tender.
4. Pour into a greased 1 1/2 quart casserole dish. Stir in the broth, water, soy sauce and parsley.
5. Cover and bake at 350 degrees for 45-50 minutes or until liquid is absorbed and rice is tender.
About us
- Dr. Stephanie Zgraggen, DC, MS, CCN, CNS
- Newport Beach, CA, United States
- Dr. Stephanie is effective at creating custom tailored nutritional programs for her patients in order for them to achieve their best health. She utilizes various diagnostic procedures, diet analysis and much more to develop her protocols. Dr. Stephanie believes that small dietary and lifestyle changes along with whole food based supplementation to fill in any nutritional gaps is the best approach for long term and sustained health benefits. Her laid back educational style provides her patients with practical, easy to understand solutions and steps to take to restore health to its optimal level.
