Monday, September 28, 2009
Lentil, Poblano & Brown Rice Tacos
I promised this recipe two weeks ago. So, finally, here it is:
3/4 cup dry lentils
3/4 cup brown rice
4 cups water
2 teaspoons salt
1 1/2 teaspoon ancho chili powder
1 teaspoon cumin
1 teaspoon oregano
sunflower seed or olive oil (I only use cold pressed oils. If you can't find that, use butter.)
4 poblanos
2 onions
6 cloves garlic
corn tortillas
cilantro
queso fresco
In a 2-quart saucepan bring the water to a boil. As the water is heating, add the lentils, rice, salt, ancho chili powder, cumin and oregano. Bring the whole thing to a rolling boil. Reduce the heat to low. Place a lid on the lentils and allow the mixture to simmer for about 45 to 50 minutes. The water should be mostly absorbed.
Meanwhile roast the poblanos under the broiler until blistered and slightly blackened. Turn it so it is roasted all over. Put in a bag on in a bowl with a towel over it and let rest and steam about 5-15 minutes. Peel and seed the peppers and slice them into strips. Peel and slice onions and garlic. Heat oil in a frying pan and saute the onions until wilted, add the peppers and garlic. Season with salt, to taste.
Warm your tortillas and fill with the rice and lentil mix, some of the peppers and onions, and top with chopped cilantro and crumbled queso fresco.
3/4 cup dry lentils
3/4 cup brown rice
4 cups water
2 teaspoons salt
1 1/2 teaspoon ancho chili powder
1 teaspoon cumin
1 teaspoon oregano
sunflower seed or olive oil (I only use cold pressed oils. If you can't find that, use butter.)
4 poblanos
2 onions
6 cloves garlic
corn tortillas
cilantro
queso fresco
In a 2-quart saucepan bring the water to a boil. As the water is heating, add the lentils, rice, salt, ancho chili powder, cumin and oregano. Bring the whole thing to a rolling boil. Reduce the heat to low. Place a lid on the lentils and allow the mixture to simmer for about 45 to 50 minutes. The water should be mostly absorbed.
Meanwhile roast the poblanos under the broiler until blistered and slightly blackened. Turn it so it is roasted all over. Put in a bag on in a bowl with a towel over it and let rest and steam about 5-15 minutes. Peel and seed the peppers and slice them into strips. Peel and slice onions and garlic. Heat oil in a frying pan and saute the onions until wilted, add the peppers and garlic. Season with salt, to taste.
Warm your tortillas and fill with the rice and lentil mix, some of the peppers and onions, and top with chopped cilantro and crumbled queso fresco.
Labels: Homemaking, Recipes, Tales from the Kitchen
Comments:
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These look tasty!
Thanks for entering the contest at Keeper of the Home for my artwork!
Thank you for all your sweet compliments. :-)
I'll be having new designs coming out for fall and for Christmas so check back often!
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Thanks for entering the contest at Keeper of the Home for my artwork!
Thank you for all your sweet compliments. :-)
I'll be having new designs coming out for fall and for Christmas so check back often!
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