Healthy Brown Lentil Risotto - 1980's
1 Large Onion 1 teaspoon oil 1 teaspoon sea salt 1.5 lb or 625g of cooked brown rice 0.75lb or 340g of cooked brown lentils 1 tablespoon of finely chopped parsley 1. Lightly saute or simmer the onion with a pinch of salt 2. Add the rice and the lentils and heat through 3. Garnish with parsley and serve with lightly cooked fresh greens and carrot slices.