by Christy Baroni
• 1 quart of water
• ¼ cup lentils
• 1 cup of water
• ¼ cup of jasmine rice
• 1 tsp sesame oil
• 1 small onion, diced
• 1 zuccini, diced
• Salt and fresh ground black peper to taste
• ½ tsp of dried oregno
Place the water in a large stock pot over high heat.
Add the lentils and cook over a moderate boil for about 25 minutes. Check the degree of doneness about every 3 minutes after 20 minutes and cook until just tender.
While the lentils are cooking place the 1 cup water in a small sauce pan over high heat and bring to a boil. Add the rice and cover. Reduce the heat until the rice is at a simmer. Cook for about 20 – 25 minutes until the water has evaporated and remove from the heat. Keep covered.
While the rice and lentils are cooking place the sesame oil in a medium non-stick skillet over medium heat and add the onions. Cook slowly until they begin to soften. Increase the heat to medium-high and add the zucchini, salt, pepper and oregano. Cook, tossing frequently, until the zucchini begins to brown on all sides.
Drain the cooked lentils well and add to the zucchini. Add the cooked rice to the zucchini and lentils and stir until well blended.
This works great as a side for your favorite salmon or halibut dish!