This hearty vegan dish gets its earthy flavor from cumin and brown rice. If you can handle extra heat, try doubling the crushed red pepper for a bigger punch of flavor.
INGREDIENTS
– 3 tablespoons extra-virgin olive oil – 1 large onion, chopped – 4 large cloves garlic, minced – 1 tablespoon ground cumin – 1 teaspoon salt – 2 bay leave – ¼ teaspoon ground pepper – ¼ teaspoon crushed red pepper
– ¾ cup long-grain brown rice – 3 ¾ cups water – ¾ cup brown or green lentil – 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry – 1 tablespoon sherry vinegar – Sliced scallions for garnish – Chopped cilantro for garnish
Heat oil in a big saucepan on medium. Stir in onion for 3–4 minutes to brown. Stir in garlic, cumin, salt, bay leaves, pepper, and crushed red pepper for 1 minute until aromatic. Stir rice to coat. Add water and boil.
PROCESS
Reduce heat, cover, and cook 15 minutes. Cover and simmer lentils and rice for 15–20 minutes until cooked and most of the water is absorbed.
Add spinach carefully after removing from heat. Cover the pot with a clean dish cloth and lid. Wait 10 minutes (the towel absorbs steam).
Stir in vinegar and discard bay leaves before serving. If desired, add scallions and cilantro.