- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Martin Yan
Ingredients
- 2 teaspoons Ginger Root minced
- 1 Shallots chopped
- 1 Organic Green Onions sliced
- 2 1/4 cups Water
- 1 Organic Carrots cut into 1/4 inch cubes
- 1/3 cup Lentils
- 1 cup Long Grain Rice
- 2 tablespoons Cooking Oil
- 8 Green Beans cut into 1/4 inch pieces
- 2 tablespoons Soy Sauce (or 1/2 teaspoon salt)
Directions
Soak lentils in warm water, cover for 30 minutes and drain. Rinse and drain rice.
Heat oil in a 2 qt. saucepan over medium heat. Add the ginger, shallot, and green onion. Cook, stirring for 2 minutes.
Add lentils and rice; mix well. Add water and bring to a oil. Cook, uncovered, until crater-like holes appear on the rice, 8-10 minutes.
Reduce heat to low. Add carrot and green beans; cover and continue cooking until liquid is absorbed and rice is tender, about 15 minutes.
Add soy sauce and mix well.
Arrange the beans, potatoes, tofu, eggs, bean sprouts, bell pepper, and cucumber in separate piles on a serving platter. Serve the dressing along side.
