Serves: 8
Prep Time: 75 minutes
Meal Occasion: Side Dish, Main Dish, Lunch, Dinner
Cuisine Type: Vegetarian, Indian
Ingredients
| 2 | cups UNCLE BEN’S® Natural Whole Grain Brown Rice |
| 1 | can kidney beans drained and rinsed |
| 1 | large roasted red peppers pureed |
| 1 | cup sour cream |
| 1 | large green bell pepper diced, seeded and sliced |
| 1 | medium onion sliced |
| 3 | Tbsp. butter |
| 1 | cup lentils |
| 3 | cloves garlic minced |
| 3 | green onions sliced |
| 2 | Tbsp. cilantro finely chopped |
| 5 1/2 | cups water |
| 1 | tsp. salt |
| 1 | tsp. black pepper |
| 1/2 | cup sunflower seeds |
| 1 1/2 | Tbsp. curry powder (high-quality) |
Instructions
1. Cook the rice according to package instructions.
2. In a large skillet or pot with a tight-fitting lid, melt the butter and sauté the onions and peppers until they begin to brown. Season with salt and pepper and curry powder. Sauté until the seasoning begins to brown.
3. Add the rice and lentils, stir for a moment, and add the water and garlic. Bring to a boil, reduce to a simmer, cover and cook for 30 minutes.
4. While the rice is cooking, mix the kidney beans, sunflower seeds, sliced green onions and red pepper puree together, and set aside.
5. When the rice has finished cooking, combine with mixture from above and pour into a large casserole, top with the sour cream and cilantro.
