Rice Cooker Meal: Lentils and Rice

And planning a vegan wedding

IN THIS NEWSLETTER:

• Inner monologue: Planning a vegan wedding

• Recipe: Lentils and Rice (my grad school staple)

Hello! I am back from a week away in Hong Kong attending a wedding, and also sorting out details related to my wedding, which will also be in Hong Kong next year.

It’s going to be a fully vegan wedding. My mom did ask “Would you consider some meat for your guests” and the answer is no. Well, I did consider it. But the answer is still no.

I’m sure my guests will survive one vegan meal. Plus, it’ll be a fun experience for our Western guests to experience a Chinese banquet meal, and it’ll be equally fun for our Chinese guests to experience a vegan Chinese banquet meal. I’ll share some pics next week from the menu tasting.

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This week’s recipe is a throw back to my time in Hong Kong, where I did my Master’s degree. I didn’t have much money, being in grad school and all that, and very little time, being unable to properly juggle my research/partner/social life, and all that (I’ve gotten much better at time management now that I work full time).

This lentil and rice dish is one that my roommate taught me. At the time, it had never occurred to me to cook brown lentils and rice together in my rice cooker, but it quickly became one of my staple meals. Add together some steamed or fried veggies, and you have yourself an incredibly afforable, healthy meal.

Lentils and Rice

Serves: 2-4
Prep time: 5 minutes
Cook time: 45 minutes or so (depending on how long your rice cooker takes)

Tools:

• A rice cooker (any kind works)

Ingredients

• 1 cup white rice, washed

• 1 cup brown lentils, washed

• 4 cloves garlic, minced

• 1/2 onion, minced

• 1 tbsp rosemary

• 2 tsp soya sauce

• 3 cups water

Method

1. Wash your rice and lentils.

2. Mince your garlic and onion.

3. Add the washed rice and lentils to your rice cooker (or a pot if cooking on the stove). Add the soya sauce, rosemary, onion, and garlic. Finally, add the water. Note: if you’d like the rice to be somewhat sticky, then use 3 cups of water. If you like it more dry, use 2 1/2 cups of water.

4. Cook how you would normally cook your rice.

Lentils and Rice

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• Want to make it even tastier? Try adding some more sauce and spice. Vegetarian oyster sauce, gochujang, red pepper flakes, etc. It’s truly up to you.

• Want extra protein? Adjust the ratio of lentils to rice, while keeping the amount of water the same.

• Make it a full meal: Eat this with some steamed or fried veggies.

• Meal prep: This keeps in the fridge for a few days, like how any rice dish would. In grad school I had a tiny 2-cup rice cooker so I never made enough for leftovers. Now I have my ridiculously large Zojirushi so I always make enough for leftovers.

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• White rice: Feel free to use brown rice or quinoa. I haven’t done this myself, but it should work. If using brown rice you’ll likely need to add more water.

• Rosemary: Sub for whatever spice you like!

• Water: Use vegetable broth for enhanced flavour.