1 cup dried organic brown basmati rice (not instant)
3/4 cup dry green or red lentils (I used green)
2 whole carrots (medium size)
1 small white or yellow onion (I used a sweet onion)
1 stalk celery
1 cup almond milk (or coconut milk)
1 Tbsp vegan butter (Earth Balance is a good option)
2 1/4 cup water
1/4 tsp garlic powder
1/4 tsp ground ginger
1/2 tsp curry
1/4 tsp dried thyme
1/4 tsp salt
pepper to taste when done
Put all ingredients in pot/saucepan (rice and lentils first).
Bring to boil, then lower to simmer and cover for 45-50 minutes (Less time if you prefer al dente).
Add pepper if desired when complete. White pepper would work well, too.
Make about (4) 1 cup servings, or (8) 1/2 cup servings
Glycemic Index Note for Diabetics: The more you cook the lentils and rice, the higher the glycemic index (GI)/Glycemic Load (GL). The more al dente, the better. Also use whole grains, versus instant, for lower GI/GL levels. The lower the better!