' I often cook a vegan tacu tacu with leftovers of long-grain white rice and red lentils, and I like how the creaminess of the soft cooked lentils holds the rice together.'
Directions
In a bowl, combine the chilled leftover lentils and rice, using a fork to mash into a uniform mixture. Add the lentils and rice to the skillet. Use a spatula to fold and mix well with the sautéed onion mixture until any excess moisture from the lentils has evaporated, about 1 minute. Reduce the heat to medium-low and cover the skillet with a lid or with the underside of a quarter sheet pan to retain heat and moisture. Cook until the bottom of the rice and lentil cake is golden brown, about 10 minutes. If you don't see oil bubbling around the edges of the skillet, add a little more oil. Turn off the heat.
United States Latest News, United States Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.
Strawberry Lemonade Cupcakes Recipe on Food52This is my take on that boxed strawberry cake (you know the one...it’s pink), but mine is made with fresh strawberries. It takes a bit of time to reduce the strawberry mixture to a thick, jammy purée, but it's worth it, since it gets used both in the cake and also the frosting to create a beautiful—and delicious—swirl effect. I like these best decorated with lemon wedges and/or strawberries, but you can never miss with sprinkles!
Read more »
'Unstuffed' Zucchini With Pasta & Pancetta Recipe on Food52This easy summer meal is filled with lots of pan-fried zucchini, smoky pancetta, and gobs of melty mozzarella cheese. It's capped off with crunchy bread crumbs.
Read more »
Allen Miglore's Caesar Salad Recipe on Food52This dressing is a fiery beast, fueled by lemon, garlic, and anchovy—with no egg, and nothing creamy to interrupt. When my dad developed his technique in Northern California in the 1990s—inspired by a waiter at an old-school restaurant preparing one tableside—flavors were light and big. There were no carbs and there was definitely balsamic vinegar. He never measures any of it, to my mother's chagrin, but when my brother and I were teenagers, he taught us how to make his dressing with invented visual cues. The puddle of Worcestershire should be about the size of a quarter; the balsamic, the size of a large-ish nickel, and so on. The measurements here were taken by my mom and uploaded to their own cooking website, and updated by me. But in the spirit of my dad, I hope you'll wing it. Adapted slightly from Online-Cookbook.com.
Read more »
Herby Chickpea Burgers With Lemon Yogurt Sauce Recipe on Food52These chickpea burgers are packed with fresh herbs and pretty easy to pull together, making them excellent for a meatless weeknight dinner. Just be sure to factor the soaking time into your cooking plan—it’s an essential step. (Canned chickpeas might seem like a good swap, but they’re actually far too soft to make a burger that can stand up to toppings, so stick with dried.) This recipe makes eight patties, enough for four substantial, double-decker burgers, but if you want to go the single-burger route, the extras freeze well for another day.These vegetarian-friendly burgers are topped with a simple, lemony Greek yogurt sauce, tomato, and lettuce, but something like an olive tapenade could also be nice here. A Sweet Multigrain Sandwich Bun from Arnold®, Brownberry®, or Oroweat® has the right amount of heartiness to make it an excellent match for all this sandwich's bright, fresh ingredients.
Read more »
Butter MochiThe first day it’s got this gorgeous, golden brown, crispy, crunchy crust that magically transforms into a soft, almost melty crust the next day.
Read more »
16 Recipes That Get a Spicy-Sweet Kick From GochujangFrom barbecue sauces and ketchups to stir-fried anchovy banchan and crispy skillet rice, these are our favorite ways to incorporate the sweet heat of gochujang.
Read more »