Mexican Tomato and Lentil Wild-Rice

Image: 8 ounce ramekin containing Mexican spiced, tomato flavored lentils and rice, garnished with parsley.

Description: Looking for a hearty, flavor-packed side dish to go with your meal? Look no further than this Mexican-inspired lentils and wild rice recipe!

Yield: Recipe makes 2-3 servings (pictured is one serving)

Ingredients:

• 1 - 14 ounce can Stewed tomatoes

• 3 1/2 cups filtered water

• 1/2 cup lentils

• 1 cup wild rice mix

• 1 yellow onion, chopped

• 4 gloves garlic, minced

• 1 tablespoon + 1tsp vegetable bouillon

• 1 tablespoon fresh parsley, minced (or 1 teaspoon dried parsley)

• 1 tablespoon fresh cilantro, minced (or 1 teaspoon dried cilantro)

• 1 tablespoon extra virgin olive oil, for drizzling

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon smoked paprika

• 1/2 teaspoon black pepper

• 1/2 teaspoon chipotle pepper flake (or red pepper flake)

• 1/4 teaspoon ground cinnamon

• Salt and pepper to taste

Instructions:

To a big 3 quart skillet, Add the chopped onions to a tablespoon of oil and cook over medium-low heat for 15 minutes, stirring regularly. Add the garlic and continue cooking until the onions are done.

While the onions are cooking, parboil the rice. First, rince the wild rice under cold running water. Then, add the rice and 1 cup of water to a small pot over high heat until boiling. Reduce heat to medium low, then allow to simmer for 15 minutes. Drain the rice and set aside.

While the rice is parboiling, add the minced garlic to the onions in the skillet and cook for 3-4 minutes, stirring frequently, until fragrant.

Rinse the lentils, then add the lentils to the big skillet, along with the parboiled rice, vegetable bouillon, 3 cups of water, tomatoes, and spices (except for fresh parsley and fresh cilantro). Bring to a boil over high heat, stir briefly to dissolve the bouilion.

Reduce heat on the big skillet to medium low, cover, and let simmer 25-30 minutes, or until the liquid is absorbed. If needed, add a bit more water and cook a few minutes longer if the rice and/or lentils are not to your desired doneness.

Turn off the heat but leave the skillet on the stove. Add in most of the fresh parsley and cilantro, reserving a bit of each for the garnish.

Garnish each serving with additional fresh parsley, cilantro, and a drizzle of olive oil. Serve immediately and store leftovers in an airtight container in the fridge.