Description
This rustic, hearty, instant pot lentils and rice recipe is a great source of protein and fiber. It can be served as a main dish or a side.
Ingredients
Scale
- 2 cups green lentils soaked, rinsed, and checked for stones (280g)
- 2 cups white rice
- 32 oz bone broth (or another type of broth)
- 2 cups filtered water (480g)
- 1/2 cup butter (113g)
- 4 carrots (chopped)
- 1 onion (chopped)
- 2 celery ribs (chopped)
- 2 cloves garlic (minced or finely chopped)
- 1 tbs salt
- 1 tbs dried parsley
- 1 tsp ghee (or other cooking oil for sautéing )
Instructions
- Chop all of your vegetables and rinse and check your lentils for stones.
- On the instant pot, turn on the sauté function on the Hi setting.
- Once you feel some heat coming out, add the ghee or other cooking oil.
- Add the onion, carrots, celery and stir frequently for about 3 minutes.
- Add the garlic and stir for about 1 minute. I like to wait to add the garlic so it doesn’t burn.
- Add the lentils, rice, parsley, and salt. Stir for about 1 minute.
- Add the bone broth, water, and butter.
- Turn off the instant pot.
- At this point, put on the lid, select the pressure cook option (hi), and set for 5 minutes. Turn off the keep warm option if yours has it.
- Once finished, release the pressure immediately. If you let it naturally release or if you wait too long your lentils will be overcooked and mushy.
- Once the pressure is fully released, removed the lid, and mix everything well before serving.
Notes
This recipe could easily be made on the stove top as well. The cooking time would be increased. To cook this recipe on your stove top, bring the ingredients to boil, reduce to a simmer, cover, and allow to cook 30-40 minutes or until the lentils and rice are tender.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course, Side Dish
Nutrition
- Serving Size: 300g/ 1 heaping cup
- Calories: 343
- Fat: 9.28
- Carbohydrates: 51.52
- Fiber: 6.92
- Protein: 13.48
