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SAUTÉED SPRING VEGGIES WITH BASMATI & LENTILS

Prep Time:

30 minutes

Cook Time:

​

Serves:

1-2

Level:

Beginner

About the Recipe

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Ingredients

  • ½ cup BASMATI RICE

  • 1 cup WATER

  • 1 tsp. HINGVASTAK, optional

  • 2 T. GHEE

  • ½ small RED ONION

  • 4 stalks & leaves, RAINBOW CHARD

  • 1 small baby BOK CHOY

  • 1 small bunch DANDELLION GREENS

  • ¼ canned LENTILS

  • 1-2 T. LEMON JUICE

  • A sprinkle of CARDAMOM

  • PINK HIMALAYAN & PEPPER, to taste

  • 1 T. Shredded COCONUT

  • 1 tsp. NUTRTIONAL YEAST

Preparation

  1. Cook basmati rice, boil water with salt/pepper and 1 T. ghee. Add rice and simmer until water absorbed (about 20) minutes, stirring occasionally.

  2. While rice cooks, sauté onion, stalks of chard and dandelion greens, and bok choy for 5-7 minutes. Add chard and dandelion greens and cook for another 3-5 minutes. Add lemon juice.

  3. Move the veggies off to the side of the pan. Heat the lentils on other side of pan.

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