© 2013-2016 Debbie Doctofsky-Solomon. Illustrations by Silvia Dotti.  All rights reserved. Site design Donna Farrell

Debbie Doctofsky-Solomon
Debbie Doctofsky-Solomon
Children’s Book Author ~ Leading an Expedition in Learning
Children’s Book Author ~ Leading an Expedition in Learning
Ingredients:

1 Onion
6 Cloves Garlic
1 Tomato
Olive Oil
1c. Brown Lentils

Directions:
Chop one whole onion, 6 garlic cloves and a tomato fine.
Sauté with a little olive oil.
Throw in a cup of brown lentils.
Stir a few times.
Cover with water two times the amount of lentils.
Let simmer until lentils are soft, you may need to add more water.
Salt and cumin to taste.
Make some brown rice and eat it together.

Yum!
Ingredients:

1 Onion
6 Cloves Garlic
1 Tomato
Olive Oil
1c. Brown Lentils

Directions:
Chop one whole onion, 6 garlic cloves and a tomato fine.
Sauté with a little olive oil.
Throw in a cup of brown lentils.
Stir a few times.
Cover with water two times the amount of lentils.
Let simmer until lentils are soft, you may need to add more water.
Salt and cumin to taste.
Make some brown rice and eat it together.

Yum!


Ingredients:

1 Onion
6 Cloves Garlic
1 Tomato
Olive Oil
1c. Brown Lentils

Chop one whole onion, 6 garlic cloves and a tomato fine.
Sauté with a little olive oil.
Throw in a cup of brown lentils.
Stir a few times.
Cover with water two times the amount of lentils.
Let simmer until lentils are soft, you may need to add more water.
Salt and cumin to taste.
Make some brown rice and eat it together.

Yum!
2c. Water
Salt
Cumin
Prepared Brown Rice



Ingredients:

1 Onion
6 Cloves Garlic
1 Tomato
Olive Oil
1c. Brown Lentils

Chop one whole onion, 6 garlic cloves and a tomato fine.
Sauté with a little olive oil.
Throw in a cup of brown lentils.
Stir a few times.
Cover with water two times the amount of lentils.
Let simmer until lentils are soft, you may need to add more water.
Salt and cumin to taste.
Make some brown rice and eat it together.

Yum!
2c. Water
Salt
Cumin
Prepared Brown Rice

Nema’s Favorite
Rice and Lentils 
Dal Bhat
Lan’s Favorite
Pho 
(ask a grown up for help)
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Ingredients:

1 cup gallo pinto beans or small red kidney beans
1 bay leaf
1 small onion chopped
2 large cloves garlic
2 tsp salt
1 1/2 cups white rice
4 tbsp oil
1 large onion, thinly sliced
Salt and black pepper to taste

Directions:
Soak the beans overnight in water. The next day, drain the beans and place in a large pot with 2 quarts water.
Add the onion, bay leaf and garlic to the beans. Gradually bring to a boil, reduce the heat, and gently simmer for 40 or until the beans are tender, add salt the last 10 minutes. Refresh the beans under cold water and drain.
Bring 3 cups of water and 1 tsp salt to a boil in a saucepan. Add the rice, cover the pan, and gently simmer for 20 minutes or until the grains are tender. Uncover the pan and let cool.
Heat the oil in a large saute pan. Add the sliced onions and fry over medium heat for a few minutes. Remove the onions with a slotted spoon.
Add the beans and rice and cook over medium heat for 6 to 8 minutes, or until the rice is lightly browned and the mixture is aromatic.

Serve hot.
Makes 6 servings.


Yum!
Pedro’s Favorite
Gallo Pinto
Rice and Beans
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