The book “Laurel’s Kitchen: A Handbook for Vegetarian Cookery and Nutrition” was originally published in 1976. It is a comprehensive guide to feeding your family with vegetarian, whole foods. The book is helpful even for beginners in vegetarian eating. Judging by the number of times we’ve cooked it, this would have to be our favorite.
½ medium onion, chopped
2 tablespoons oil
1 cup raw brown rice, rinsed
¼ cup raw lentils, sorted and rinsed
¼ teaspoon cinnamon
2 ½ cups water or vegetable stock
1 tablespoon ketchup or tomato paste
½ teaspoon salt
½ cup raisins
½ cup pine nuts, sunflower seeds, or chopped almonds
Sauté onion in oil until soft; add rice and sauté for several minutes more. Combine ketchup or tomato paste with water and cinnamon, and stir until well mixed. Add this mixture, along with the lentils, to the rice. Bring to a boil, cover, and cook on low heat for 30 min.
Preheat oven to 350°.
Stir salt, nuts, and raisins into the pot. Grease a covered baking dish with 1 tablespoon of oil, add 1 tablespoon hot water, and the rice mixture. Cover and bake for 20-30 min. Serves 4-6.
Recipes out of the Blond Box 