Wednesday, November 27, 2013

Napa Cabbage Lentil Rice

Season's Greetings, Readers,

Posting today with a tasty and as always, healthy recipe that I threw together for luncheon today.

Napa Cabbage Lentil Rice
1/3 of a Napa Cabbage, (aka Chinese cabbage), sliced
3 cloves of garlic, minced, (And as usual, set aside for 20 minutes before cooking to maximize the allicin.)
1 cup of cooked wild/long grain rice mix, (or whatever rice you fancy, of course)
1/2 cup of cooked lentils, (I used brown/organic)
1 tbsp of sesame oil
1 shy teaspoon of oyster sauce
juice of 1/2 lemon
LOTS of fresh ground pepper

I first chop up the garlic and cabbage, then set the rice a-cookin', through the cabbage in a wok with a bit of water, close the lid and wait a bit.

Once the cabbage has relaxed and the rice is cooked I throw all ingredients into the wok and toss.  This way, the garlic is not tooooo cooked as I rather dig the punch of it raw.

That's it, perhaps 15 minutes of actual cooking and ohhh so satisfying in this chilly wintery weather.

bon ap and bon vibes,

: J

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