Brown Rice Lentil Bowl

Brown basmati rice swaps easily with another long grain brown rice or even farro for extra chew. Red lentils blend smoothly and cook quickly but green could work, adjust cooking time. Star anise and fresh ginger introduce floral and spicy notes; if unavailable, substitute a cinnamon stick and a dash of ground ginger. Shallots take time to caramelize but patience pays off for sweetness and deep flavor. Coconut yogurt adds creaminess and tang with plant-based fats; Greek yogurt could be substituted for a creamier touch, though not vegan. Pepitas give texture and nutty crunch; pumpkin seeds or sunflower seeds work well too. Fresh mint brightens after cooking, choose cilantro if preferred. Lemon wedges essential for serving, squeeze fresh just before eating to uplift flavors.

Begin by gently infusing oil with aromatics like garlic, ginger, and star anise to build a base flavor. Toast rice and lentils briefly to coat in seasoned oil before adding broth. Simmer covered on low heat until liquid is absorbed and grains softened but intact, not mushy. Remove flavoring extras like star anise and ginger slices before resting so no overpowering notes linger. While grains cook, slowly caramelize shallots in a separate pan with frequent stirring and patience for even browning without burning. Combining canned lentils after cooking preserves their texture and protein punch. Garnish last with warm caramelized shallots, then creamy paprika-spiced yogurt. Seeds and fresh herbs sprinkled last for crunch and freshness. Use this layering of textures and temperatures to elevate a simple grain bowl into something nuanced and approachable.