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Carribean Style Wild Rice and Lentil recipe courtesy of Vegan Fit Carter
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Lunch Bowl: Carribean-Style Wild Rice and Black Lentils

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!
Cuisine Caribbean, Vegan
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 people

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.