Ahhh….there’s nothing like a good ole’ rice and lentils recipe. What we have here is a combo that features classic Caribbean flavors such a coconut milk, thyme, garlic, bayleaf (ingredients often used Carribean-style rice and beans). Accompanied with plantains and brussel sprouts, this bowl makes for a satisfying lunch or dinner!
Check the cupboards and many plant-based eaters, and I’m sure you will find these lovely staples–perhaps in a variety of colors. But, what makes this combo so special? The plantains? The spices? Sure, but look a little closer. I’ll give you a hint: It not just any rice…
It’s Wild Rice–Wild BLACK Rice!
Now, why the rave over Wild Rice?
Well, “Wild Rice is the original rice species. It’s starchy complexity is more digestible than Brown, Basmati, and especially White rice; All of which are mutated descendants of Wild Rice.”- Chef Ahki.
If that isn’t enough to make you want to switch over to Wild Rice, read on:
-It’s Gluten-free
-Contains up to 30 times more antioxidants than white rice
-Contains twice as much nutrients as brown rice
-Has a good source of essential minerals such as zinc, phosphorus, and folate, which provides energy and supports the bones
-Is a better alternative for diabetics as it falls lower on the glycemic index (45) when compared to white rice (70)
Ok, back to this hearty Caribbean bowl…
I decided to go with Black lentils after noticing that they don’t make me feel bloated like black beans or kidney beans. Of course, a solution to this is to soak your dry beans or rinse canned beans. But even then so, black lentils were still the overall better choice for me. Feel free to use rinsed, canned black or red beans for the recipe.
If you like the taste of Caribbean-Style beans and rice, then you’ll love this healthful twist!
Enjoy!
You may also like these other lentil recipes from the blog:
Moroccan-Spiced Lentils & Greens
If you make this Caribbean-Style Wild Rice and Black Lentil recipe, let me know how it comes out! Snap a pic of it and tag me on Instagram!
Also, join the That Green Lyfe family
Recipe
Lunch Bowl: Carribean-Style Wild Rice and Black Lentils
Ingredients
Wild Rice
- 2 cups dry wild rice or black rice
- 4 cups water
- ½ teaspoon salt
- 2 bay leaves
Black Lentils
- 2 cups Black Lentils
- 1 can coconut milk (plain, unsweetened) 13 oz (or replace with 1 ¾ cups water)
- 2 cups water or use veggie stock
- 1 teaspoon thyme
- 1 teaspoon paprika
- ½ medium purple onion
- 2-3 cloves garlic
- 2 teaspoons creole seasoning I used Tony Chachares' Original Creole Seasoning
- 1 tablespoon oil I used coconut oil
Plantains
- 2-3 large plantains chopped in ¼ inch thick pieces
- 2-3 tablespoons coconut oil
Brussel Sprouts
- 10 large brussel sprouts cut in fours; if using medium or small size, cut in half
- 2 tablespoons water
- dulse granules or salt to taste
- black pepper to taste
Instructions
Wild Rice
- Cook rice according to package instructions. (Add in bay leaves and salt prior to cooking) When rice is done, fluff with fork and discard bay leaves.
Lentils
- Heat oil in large pot (medium heat) and sauté onion until translucent. Next stir in garlic and sauté for 2 minutes.
- Next, stir in lentils, water, coconut milk, and spices. Bring to a boil, then cover and simmer for 20 minutes or until lentils are tender. Taste and adjust spices to your liking.
Plantains
- Heat coconut oil (medium heat). Add half of the plantains and cook both sides until golden brown or desired color is reach. Remove from pan and set on a few paper towels to absorb excess oil. Repeat with other half of plantains.
Brussel Sprouts
- In the same heated pan (used for the plantains), add Brussel sprouts and toss around in excess oil left over from plantains.
- Let sprouts sit in pan until brown on one or both sides, then add water and cover to steam for 3 minutes. Add spices to taste and remove from pan.
- Assemble your bowl and enjoy.
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