Slow-cooked wild rice and lentils

[T.C.]

Last night I made this to take to work for my lunches:

1 cup Wild Rice
1 cup Orange Split Lentils
1 cup Chopped Celery
1 cup Chopped Onion
1 cup Chopped Carrot
1 cup Chicken Stock
4 cups of water
Salt
Pepper
Mixed Herbs

I put it all in the slow cooker and left it over-night. It made a LOT, and it was very nice.

 

[paralleloscope]

Sounds delicious! Would this be good in an ordinary pot, cooking higher temperature/less time?

 

[Jacques]

Sounds delicious! Would this be good in an ordinary pot, cooking higher temperature/less time?

Yes it would be ok. That's the way I do it except that instead of using water I use tomato juice.

 

[paralleloscope]

Goody. how long would you give it? on medium to low heat I suppose.

 

[Jacques]

Goody. how long would you give it? on medium to low heat I suppose.

I can not say for sure, but the last time I did it it took one hour and half at 350 F. The best way to be certain is to taste it and see if it is well cooked.

That is one of my favorite meal. Totally delicious.

 

[paralleloscope]

Thanks Gandalf. Still a kitchen noob here needing to be a little more free in experimenting.

 

[Alana]

Tanks, TC! I'll try your receipe in my own dish, without the lentils though. I usually combine wild rice with mug beans - can't have any lentils unfortunately - and it is very delicious combination. They are tiny green beans and don't need soaking, are easy to digest nor do they cause bloating like other beans (i can't have any other beans either). And they are supposed to be very nutritious.

From http://www.ayurbalance.com/explore_foodmungbeans.htm

Mung beans are one of the most cherished foods in ayurveda. They are tridoshic--they can be eaten to balance all three doshas, especially when cooked with spices appropriate for each dosha. They are very nourishing, while being relatively easy to digest--they do not generally create abdominal gas or bloating, the drawbacks of larger beans. Persons recuperating are often recommended khichari, a combination of rice and mung beans, because of their ability to provide a good level of nourishment without overtaxing the digestion. They offer the astringent taste.

According to modern nutrition, mung beans offer 14 gms of protein per cooked cup. Mung beans are also a good source of dietary fiber. They also contain thiamin, iron, magnesium, phosphorus, potassium and copper, and are a good source of folate.

Mung beans can be eaten on their own, or combined with rice to make khichari, or combined with vegetables and greens to make hearty soups or ground into flour to be used to make crepes or added to breads. Turmeric, cumin, dried ginger and coriander are some spices that work very well with mung beans.

Mung beans are available at Indian groceries or health food stores.

Of course one has to check them first, like everything else.

 

[shijing]

There are also noodles that are made from mung bean as well -- I get them at my local Asian market, and used these to replace the former evil grain-based noodles that I used to cook with before going off of gluten. So that is one more use for mung beans!

 

[go2]

T.C., I have been reading the articles on lectins this week and noticed lentils mentioned as a problem for those of us who are sensitive to lectins. I will try your recipe with mung beans. It sounds delicious and easy.

Lectins and Rheumatoid Arthritis

The fact that lectins appear to aggravate existing inflammatory conditions can be seen in the example of rheumatoid arthritis.16-18 The RA antibody is different structurally from a normal antibody in that the side-chain sugar, galactose, is replaced with N-acetyl glucosamine, the sugar for which the wheat germ lectin (WGA) is highly specific. This may point to why patients with rheumatoid arthritis feel better on a wheat-free diet. The defective RA antibody has also been shown to be reactive with the lectin found in the common lentil bean. According to the eminent immunologist David Freed, “Of the various rheumatogenic foods, wheat and other grains top the list. Avoidance of these is frequently the only dietary maneuver required, especially in early cases.” He proposed that ingested wheat lectin (and other dietary lectins) enter the bloodstream from the intestine and bind strongly to connective tissues (which contain considerable quantities of glycoprotein) and skin proteoglycans making them stiff.19 It is a clinical observation that inflammation of the gut is associated with inflammation of the joints. It has been also observed that the pain and inflammation of fibromyalgia may stem from or be contributed to by intolerance to wheat lectins. In fact, lectins are capable of intensifying the effects of autoimmune disorders in general. Nightshade vegetables like potatoes and tomatoes are very high in lectins and are known to trigger the symptoms of arthritis.

 

[Alana]

There are also noodles that are made from mung bean as well -- I get them at my local Asian market, and used these to replace the former evil grain-based noodles that I used to cook with before going off of gluten. So that is one more use for mung beans!

That's very good to know, thank you Shijing! :)

T.C., I have been reading the articles on lectins this week and noticed lentils mentioned as a problem for those of us who are sensitive to lectins. I will try your recipe with mung beans. It sounds delicious and easy.

Just a note that mung beans also have lectins, so try them before you buy lots of them ;)

 

[Thor]

I can't wait to try this out. I figure I could make it with red lentils (I wonder whether this is just a different name for orange lentils?).

Also, I could use some of the Ultra Broth that I make on a regular basis as tomatoes can't be too frequently included in my diet. :(

 

[T.C.]

Yes, I think I made a mistake. They are red lentils (though there obviously orange )

 

[go2]

There are also noodles that are made from mung bean as well -- I get them at my local Asian market, and used these to replace the former evil grain-based noodles that I used to cook with before going off of gluten. So that is one more use for mung beans!

That's very good to know, thank you Shijing! :)

T.C., I have been reading the articles on lectins this week and noticed lentils mentioned as a problem for those of us who are sensitive to lectins. I will try your recipe with mung beans. It sounds delicious and easy.

Just a note that mung beans also have lectins, so try them before you buy lots of them ;)

Hi Alana, I have just been getting up to speed on lectins. I read all articles referenced on the forum and the sott search engines. I have started searching google and have located little useful material on lectin concentration in various foods. There are different lectin molecules, some harmful and some not harmful to humans. Do you know where I can find testing and ranking of various foods for lectin type and concentration? It would be a valuable guideline in food testing.

I am definitely sensitive to wheat gluten and lectins, as I begin to experience joint and fascia pain within a day of eating pasta or bread made from wheat. I use buckwheat, millet, rice, and mung beans without noticing any ache. T. C., my apology for going off topic.

 

[Mr. Premise]

I think that sprouted lentils and mung beans don't have near as much lectins.

 

[Alana]

I think that sprouted lentils and mung beans don't have near as much lectins.

This is my understanding as well, though i searched and the only thing i found about it is this pdf article i don't quite understand http://www.plantphysiol.org/cgi/reprint/64/1/104.pdf