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Fix-It And Forget-It Big Cookbook
by Phyllis Pellman Good
Recipe: Andrea Cunningham; Arlington, KS

Makes: 8-10 Servings
Prep Time: 15 Minutes
Cooking Time: 6-8 Hours
Ideal Slow Cooker Size: 4-5-Quart



    · 2-5 large onions, depending on your taste preference
    · 2 Tbsp. olive oil
    · 6 cups water
    · 1¾ cups lentils, sorted, washed, and drained
    · 2 cups brown rice, washed and drained


1. Slice onions into ½-inch circles. Place in nonstick skillet with olive oil. Saute over medium heat until onions are golden brown.

2. Remove about 1-onion's-worth from skillet and place on paper towel to drain.

3. Place remaining onions and drippings in slow cooker. Combine with water, lentils, and brown rice.

4. Cover. Cook on Low 6-8 hours.

5. Serve hot or cold. Garnish with crisp brown onions.

Tip: This is good to dip into with pita triangles. It is also good served as a main dish with a basic green salad topped with herbal vinaigrette dressing.

1. If your diet allows, you may want to add 1 tsp. salt to Step 3.
2. If you like some bite to lentils and rice, add ¼--½ tsp. freshly ground pepper to Step 3.

Per Serving:
350 calories (30 calories from fat), 3.5g total fat (0.5g saturated, 0g trans), 0mg cholesterol, 15mg sodium, 66g total carbohydrate (16g fiber, 7g sugar), 16g protein, 0% DV vitamin A, 0% DV vitamin C, 4% DV calcium, 25° ADV iron.

slow cooker recipes, crockpot recipes


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