What, no recipes?!?!
OK, I'll go first.
Louisiana Lentils and Basmati Rice
1 lb. dried lentils (green, gold, black or red)
1 lb. Louisiana-style hot smoked sausage or Andouille sausage, cut lengthwise twice into spears then cut crosswise into quarter-circles
1 envelope onion soup mix
1 heaping teaspoon seasoned salt
1 heaping teaspoon Creole seasoning (Tony Chachere’s or Zatarain’s)
2 tablespoons extra virgin olive oil
8 cups water
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2 cups (dry) Basmati rice
Water needed to cook rice depending on your textural preference
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Combine lentils, sausage, onion soup mix, seasoned salt, Creole seasoning and olive oil and water in a 6-quart or bigger pressure cooker. Stir about 2 minutes to combine. Lock on the lid and bring to pressure. Maintain for 10 minutes. Remove from heat and allow pressure to drop naturally. Remove pressure lid and replace with conventional lid. Keep warm over a low burner or in an oven preheated to its lowest setting until serving time.
Prepare rice. Fluff with a fork.
For each serving, make a bed of rice in a deep bowl and ladle on the lentils.
Basmati rice and the creamy texture of the lentils adds a buttery flavor note, even though the recipe doesn't have a single molecule of butter. Cornbread rounds out this meal-in-a-bowl very nicely.
Have Red Beans and Rice met their match?
