I know we’ve all heard the classic saying that diamonds are a girl’s best friend, BUT I am here to tell you ladies (and gents), a true lady’s best friend is her rice cooker– especially if you’re a busy mama or working woman. I mean, what other machine can you cook your rice, beans, grains, or veggies in so quickly and with so little effort?
My rice cookers (yes, plural) are so helpful to me. They save me soooo much time and make cooking rice or grains that much easier–no guesswork, no rattling lids, no burned rice—because it cooks AND THINKS for you! It knows exactly when to stop cooking the food so that it doesn’t burn! I mean, for real, this machine is way under-utilized and doesn’t receive nearly as much recognition in the kitchen as it should.
When buying a rice cooker, make sure to check that the interior cooking pot is stainless steel for a healthier choice as well. I’ll provide a link to the one which I use below:).
For this recipe, you’ll save a ton of work and effort by using your rice cooker, and what’s super cool with this dish is that you can cook the rice and lentils at the same time!!!! Whoot whoot!! Whoot whoot! However, feel free to cook the grains on your stove top as well:).
A few simple kitchen staples will enable you to create this aromatic, flavorful dish in no time at all for your family. Furthermore, they won’t even notice the lentils in this dish since they are cooked with the rice; however, if the kiddos or hubby are super picky food-sleuths who will for sure find the lentils and resist ingesting them, then by all means, you can cook this with just the rice and add some other form of protein such as tuna, beans, or chicken.
One of the staple ingredients which makes this dish super delish in our household is a jar of my own canned tomatoes from last year’s garden. The pure, aciditic tones these jewels add to this dish are unbelievable! If you don’t have your own canned tomatoes, though, feel free to use a can of any organic diced variety. Also, reach out if you’d like help learning how to can your own tomatoes! It’s such a worthwhile skill to have!
I pray this yummy dish blesses you as much as it does our family! L’chaim!
May God grant you good health and abundant life!
Red Lentil Kitchari
- 1 cup organic red lentils
- 1 cup organic brown rice
- 4 cups water
- 2 TBSP ghee or organic butter
- 1/2 diced onion
- 1 32 oz jar organic diced tomatoes
- 2 tsp cumin, plus more to season
- 2 tsp smoked paprika, plus more to season
- salt to taste
- 1 tsp garlic
- 1 tsp turmeric
- Homemade or store-bought organic unsweetened yogurt
- Lime juice
- Fresh Cilantro
(Note: You can add any other veggies you’d like to this dish.)
- Place lentils and rice in rice cooker. Add the water and turn on the rice cooker.
- While the lentils and rice are cooking, heat butter on stove top. Add onions and saute.
- Add any other veggies you desire, and add diced tomatoes to the pot and heat through. Add spices. NOTE: Make sure to smell your dish as you cook. If you can’t smell the spices, you won’t taste them, either. Adjust seasonings as needed, starting first with salt, then adjusting the paprika and cumin primarily in this dish. Slowly simmer until the rice and lentils are finished cooking.
- When the rice and lentils are fully cooked, add them to the pot, heat through on low heat so flavors blend for a few minutes, and readjust seasonings as needed.
- Serve with yogurt dalloped on top; sprinkle with cilantro leaves and squeeze a bit of fresh lime on top if desired.