The recipe that reduces anxiety: Whole rice casserole with lentils and a variety of greens

November 13, 2023   

Ingredients:

1 cup of well-washed round whole grain rice 1 large potato, peeled and sliced ​​1 cup of half-cooked/prepared green lentils 1 crushed tomato A handful of finely chopped greens: parsley, cilantro, dill, mint, celery stalk 10-15 lettuce leaves 3 tablespoons of olive oil 3 teaspoons of flat salt A little black pepper 1/2 liter of boiling water + 1 cup of boiling water 2 flat teaspoons of salt 1/2 teaspoon of turmeric

How to prepare:

1. In a bowl, mix all the ingredients for the casserole: whole rice, potato, half-cooked or canned green lentils, chopped greens, crushed tomato, 1 tablespoon olive oil, 1 teaspoon salt and a little pepper. Mix well and set aside. 2. Fill a pot with water and bring to a boil. When the water is bubbling, add the lettuce leaves and cook for 8 minutes. Transfer the lettuce leaves to ice water for a few minutes to stop the cooking and remove to dry on a kitchen towel. 3. In a casserole or oven-safe pot, assemble the dish: drizzle 2 tablespoons olive oil, arrange the potato slices on the bottom, pour the rice and lentil mixture over them, and place the lettuce leaves in between. Place additional lettuce leaves on top for decoration and sprinkle with ground black pepper. 4. Pour in the liquids: half a liter of boiling water and another cup of boiling water mixed with 2 teaspoons of salt, 1/2 teaspoon of turmeric and a little black pepper. 5. Transfer to an oven preheated to 200 degrees for half an hour. After half an hour, lower the heat to 180 degrees for another hour and a half. • At the 14th Healthy Eating Conference to be held at the Givatayim Theater, Shiran Agami will lead a workshop on adopting practical tools from the field of training for nutritional change.