PKD Recipes

Ingredients
1 C. green lentils
(sprouted if available)
1 large onion, cut into rings
1 tsp cumin
½ tsp black ground pepper
1 Tbsp olive oil
1 tsp lemon juice
1 C. cooked brown rice
in vegetable stock

Preparation
Cook rice (soak the brown rice overnight to diminish the phytates. then cook in twice as much water plus ¼ more as is in the rice. For instance if you cook 1 cup of rice, cook it in 2 ¼ cups of water.)
Soak lentils for 3 days to diminish the phytic acid content. If you can strain through a sieve and continue to soak the lentils until it sprouts little tails this is best and has the lowest amount of phytates. Cook lentils with a lot of water until soft and they still have their form. Drain. Fry the onions slowly with some of the oil until brown and caramelized. In a large pan: Toss the rice and the lentils in olive oil for 2-3 min. Squeeze less than a teaspoon of lemon juice over all. Add the cumin, freshly ground pepper. Remove from heat. Serve with the sautéed onions on top.