Lentils with Vegetables and Red Rice
Ingredients Needed
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200 g lentils (rich in iron for cellular oxygenation).
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100 g red rice (integral and antioxidant).
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1 liter of vegetable broth natural.
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3 cloves garlic y 6 shallots (French onions).
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½ leek, 1 stalk celery, 1 piece of pumpkin y 1 kohlrabi or turnip.
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2 bay leaves, cumin y saffron.
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1 tablespoon kuzu (excellent for the intestinal mucosa).
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Virgin olive oil and a pinch of salt.
Elaboration Procedure
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Previous preparation: It is essential to soak the red rice overnight to ensure optimal texture and facilitate nutrient absorption.
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Mise en place: Slice the leek and celery. Process the pumpkin and kohlrabi into uniform cubes and peel the shallots, keeping them whole.
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Cereal pre-cooking: Cook the rice with four times its volume of salted water and a bay leaf for 30 minutes, always making sure that it does not lose all its moisture.
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Stew base: In a saucepan, poach the leek with the celery in virgin olive oil for 5 minutes over low heat.
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Integrated cooking: Add the kohlrabi, pumpkin, shallots, lentils and semi-cooked rice. Cover with the broth and add the remaining bay leaf, cumin, saffron and pressed garlic. Cook over medium heat until the vegetables are tender, aiming for a very brothy finish.
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Final touch and rest: When the ingredients begin to melt, add the kuzu diluted in cold water. Cook for two more minutes, remove from the heat and let stand to settle the flavors.
«The inclusion of kuzu in this stew is a masterful decision for digestive health. A deflated digestive system is key in chiropractic, as it prevents reflex tensions in the lower back and improves overall spinal mobility.»
— Dr. Marc Bony, Doctor of Chiropractic.
