Scale
Ingredients
- 30 mL Canola oil
- 500 mL / 200 g Thinly sliced onions
- 250 mL / 200 g Ben’s Original Wholegrain Brown Rice
- 250 mL / 200 g Brown lentils
- 10 mL / 8 g Minced garlic
- 2.5 mL / 2 g Salt
- 750 mL water
- 250 mL / 120 g Pickled beets, julienned
- 125 mL / 50 g Radishes, julienned
- 500 mL / 160 g Julienne carrots
- 85 mL / 20 g Chopped fresh herbs — mint, parsley, chives, dill
- 500 mL / 160 g Baby arugula or spinach
- 60 mL / 60 g Hummus
- 60 mL / 60 g Vegan yogurt
- 20 mL / 16 g Harissa paste
- 4 Lemon wedges
Instructions
- In a pot, heat oil over medium heat. Add onion and cook, until caramelized. Increase heat and continue stirring until lightly crisped. Remove onions from pot.
- Add Ben’s Original Wholegrain Brown Rice, lentils, garlic, salt and water. 
Stir until well combined. Increase heat to high and bring to a boil. Reduce heat, cover and simmer for 
25 minutes. Remove from heat and let rest for 5 minutes.
- Toss together pickled beets and radishes.
- Toss together carrots and herbs.
- To assemble bowl: 375 mL rice and lentils, top with ¼ of onions add remaining ingredients in sections: 85 mL beet and radish, 125 mL carrot and herbs, 125 mL arugula, 15 mL hummus, 15 mL yogurt, 5 mL harissa and one lemon wedge.
* Great addition to grab and go menu.
** Add harissa to pot in step 2 to spice the rice lentil mix. Mix beets, radishes, carrots and herbs all together instead. Adding some of the pickle juice if desired. Add minced preserved lemon to 
the hummus.
*** Infinitely adaptable to in-season produce.
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