Comments on: Lentil Rice

By: Judy

Judy — Thu, 11 Dec 2025 17:49:56 +0000

In reply to Beth. You can also freeze the large portion of leftovers.

By: Beth

Beth — Wed, 10 Dec 2025 16:56:34 +0000

I feel like this recipe expands in a really surprising way. It makes 6 ENORMOUS servings. I keep doing the math to make sure 1.5 cups of rice, .5 cup lentils and .5 cup of quinoa is all there is, because it makes a much larger amount than I think it should! Not complaining- I love that I can have a big old serving of rice with my meal!

By: Judy

Judy — Thu, 06 Nov 2025 14:42:46 +0000

In reply to Jane. You are so welcome, Jane, enjoy!

By: Jane

Jane — Wed, 05 Nov 2025 23:00:36 +0000

In reply to Rose.

If your quinoa has “little tails”, its sprouting. Probably either old, or soaked too long. As far as I know, it’s not meant to be sprouting when you use it. Can you provide any clarification, @ROSE? I have heard that sprouted grains can be very healthy

By: Jane

Jane — Wed, 05 Nov 2025 22:56:33 +0000

This was very good. I love all the variations on white rice, so that we don’t have to resort to the dreaded sauce repelling, chew on this forever, brown rice! I use that for my dogs’ meals: not for myself. I do add salt to the water in the rice cooker, because I prefer my rice to be deeply seasoned from the beginning of cooking. Depending on what I’m serving it with, I might toss the cooked rice with some roasted sesame oil. I know that purists would shrink from this, but it amps up the flavour. Sometimes, I even use MSG (gasp!)
I am so happy to have a rice blend that mitigates the high glycemic index of white rice, along with the additional protein and fibre of the lentils and quinoa. My husband was recently diagosed with type 2 diabetes, so this recipe is especially welcome.
Thanks Judy! Thumbs up to your rice experiments!

By: Judy

Judy — Sun, 02 Nov 2025 00:26:40 +0000

In reply to Rose. Thank you for trying, I know this high fiber rice mixture is not for everyone. Just know that you can definitely add some oil, salt, and other seasonings, which I mentioned in the post.

By: Rose

Rose — Tue, 28 Oct 2025 17:25:54 +0000

Hi. I just made this and unfortunately didn’t care for it at all. I found the mix to be very bland (I mean, I know it’s rice, but still…I used jasmine…perhaps it could benefit from a bit of salt??), and the texture didn’t appeal to me either. I make quinoa often and it didn’t “open” as it usually does, with the its little “tails”.

By: Bonnie C.

Bonnie C. — Mon, 27 Oct 2025 18:25:09 +0000

In reply to Judy. Thanks!

By: cam

cam — Fri, 24 Oct 2025 11:30:37 +0000

In reply to cam. sorry, that ought to say 40 mins.. and i should add that this is for brown basmati widely sold here in the UK

By: cam

cam — Fri, 24 Oct 2025 11:22:46 +0000

In reply to Donna Luke Peterson.

hi donna – as a long-time brown-rice-only person who loves lentils, this sounds great – could you supply any more details? i assume this is dehulled split soybeans as that’s all i can see available online? i always cook stovetop and brown rice obviously has a long cook time – I use 45 mins with 2:1 water and no soaking but a good 10 minute rest at end… would you just add the dry lentils and soys at the start? thanks!