It's corn season!
My mom used to make us Rice and Lentils with cream of mushroom soup and I've been thinking about it lately, so I got some instructions and it turned out to be crazy easy. I usually hate the phrase 'comfort food', but this totally is one so it can't be avoided. And with low-fat soup, it's not even that bad for me.
Use 1/4 c. lentils to 3/4c. brown rice, and empty a can of cream of mushroom soup into a measuring cup. Fill with water until it gets to 2c., then pour in a pot with the rice and lentils. Bring to a boil, then reduce to a simmer, and let it cook until all the liquid has been absorbed.
That's it! Add some salt, and you've got dinner.
1 comment:
What a well balanced and vegetable-laden meal!
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