Homestyle Lentils and Rice

• 3/4 cup dry lentils
• 3/4 cup brown rice
• 4 chicken bouillon cubes
• 2 tablespoons dry onion
• 1 teaspoon onion powder
• 1/4 teaspoon oregano
• 1/4 teaspoon garlic powder
• 1/2 teaspoon basil
• 4 cups tap water
• 2 tablespoons oil or other fat

In a 2-quart saucepan bring the water and oil to a boil. As the water is heating, add the lentils, rice, bouillon, and seasonings. Bring the whole thing to a nice fat boil. Reduce the heat to low. Place a lid on the lentils and allow the mixture to simmer for about 45 to 50 minutes. The water should be mostly absorbed. You may serve this as it, or topped with a little cheddar cheese if desired. This, along with the Taco Style Lentils, is one of Tommy’s favorite foods in the whole wide world.

If you have never tried lentils and are looking for a way to make them acceptable to the kids, this one is a good bet. We usually serve it with a big salad made up of lettuce, tomatoes, chick peas, cucumber and any other fresh veggies lurking in the fridge. If you are having a busy day and don’t have time to cook this on the stove, it can cook in the crock pot on low for about 6 to 8 hours instead. I’ve never cooked it on high, so I’m not sure how quickly it would cook that way. I suspect about 3 hours would be enough.

How about some hot kidney bean salad next? It’s another great bean recipe from the Hillbilly Housewife.