Looking for lentil’s cooking style? Today, I’m going to teach you how to cook lentils in the rice cooker. I have to confess that I do not know how to cook white rice and that I have never tried it, partly because I do not love it. Because I know that I will never be as rich as it is the girl who helps us clean. Maybe one day I will learn and tell you the feat in this blog, you never know.
How to cook lentils in a rice cooker?
But even without cooking white rice, the rice cooker is one of the most used appliances for cooking. The reason? I use it for cooking all the other grains. I know what they are thinking, maybe it is easier or faster to use a normal pot or a pressure cooker. Still, in a rice cooker, the food does not burn. It is not necessary to grind it, it will never explode and the best, it will Lava super easy in the dishwasher. So how does it meet my criteria of putting it on and forget that it exists, I learned to cook all the grains in a rice cooker?
This recipe is for who loves lentils but doesn’t know how to cook them. Here I left you the recipe.
- Preparation: 10 mins
- Cooking: 30 mins
- Total Time: 40 mins
Type of Cuisine: American
Keywords: Lentils, rice cooker, rice cooker
Portions: 4 People
- 1 small onion
- 2 cloves of garlic
- 1 teaspoon bouillon concentrate Chicken
- 1 cup lentils
- 2 cups of water
- In a strainer, wash the lentils in cold water with plenty of water. No need to soak the lentils before cooking.
- Chop the onion and garlic cloves finely.
- Put cooking spray or a splash of oil in the rice cooker.
- Put the onion and garlic in the rice cooker, cover it and turn the temperature to “cook” leave the pot covered for 2-3 minutes for the onion to brown.
- When the onion and garlic are golden browns, put the lentils, water and consomme. Stir to dissolve the consomme.
- Cover the rice cooker and let it cook. The rice cooker is changed to “warm” when the lentils are ready. This takes approx 25 minutes.
The different lentils to cook on the rice cooker
The green lentils are among the most valuable. Among these, the best-known qualities are the “Gigante” of Altamura, cultivated in Puglia. Its name is due to its size, more significant than the standard green lentils. It has a hay green color, an intense and persistent flavor and keeps it cooking well.
It is indicated in soups and soups but also as a side dish. 8 hours should be soaked before cooking. Those have obtained the IGP mark. They are greenish and have a thin and tender skin that allows dish directly without soaking, considerably reducing preparation times. Small and delicious, they are perfect in salads or stewed.
The red lentils are widespread in the Middle East, but they are also widely used in dishes of Italian cuisine also known as ” Egyptian lentil ” (yellow or red). They are small and mostly dry and peeled. So they do not need to be soaked, they are cooked quickly and are very versatile, lending themselves to be used (with vegetables or cereals) for numerous dishes also appreciated by the little ones such as soups, creams, velvets and croquettes.
The brown lentils are small and very savory, perfect boiled in soups or as a side dish for stews.
The black lentils, also called Beluga, are small and have a perfect lenticular shape, flattened, shiny and dark like the Beluga caviar. Tasty and versatile, they are characterized by their low-fat content and high protein and fiber content. Cotte has a delicate sweet-aromatic flavor and is excellent as an appetizer or side dish for a fish dish, in salads, or even in a delicate soup. They are cooked quickly in just over 20 minutes and need not be soaked.
Cooking lentils in a rice cooker is an alternative step if you have no way. Your rice cooker must be from good brand.