Chef Greg Rayer from Cafe Muse in Royal Oakproves this Fox 2 Meatless Monday Recipe.
418 South Washington Avenue | 248-544-4749
1 Cup - Spanish Onions (finely diced)
1/2 Cup - Carrots (finely diced)
1/2 Cup - Celery (finely diced)
2 TB - Garlic (diced)
2 Cups - Canned Black Beans (strained)
1 1/2 Cups - Red Lentils (uncooked)
1 Cup - Brown Rice (uncooked)
Tapioca Egg Substitute (mix with 1/2 c.
2 TB - Old Bay Seasoning Mix
1 TB - Cumin
1 TB - Smoked Paprika
Salt & Pepper (to taste)
Sweat the onions, carrots, and celery, with the garlic in olive oil and set aside to cool. Cook lentils and brown rice in salted water and let cool. Combine cooked lentils, brown rice, black beans, and all remaining ingredients in a large mixing bowl and salt and pepper to taste. Portion by hand using a large ring mold (optional). Freeze to store.
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