While I haven’t been blogging, I have been reading blogs. There are so many blogs about frugal food coming out of the US its crazy. Much of it is food I wouldn’t feed my dog but there are some great ideas, based on real food. This recipe for an inexpensive meat substitute for tacos is one that piqued my interest. Of course I had to wait until it was cool enough to try it.
First Born was hoping to make a chicken pilaf earlier this week but it was just too hot. The chicken was defrosted so I added it to the lentil and rice mixture to avoid wastage. Next time I will do without, it’s nice but not necessary.
I have converted the recipe to the thermomix, the original is cooked on the stove top and is just about as easy. I have also used real onions and garlic in place of the powders and home made stock. We served ours in corn tortillas with grated cheese and a salad of shredded rocket, diced tomato, diced avocado and yoghurt (because we have no sour cream).
Chicken, Rice and Lentils for tortillas or tacos.
2 cloves garlic, peeled
3/4 cup puy lentils (or green/brown lentils)
3/4 cup brown or white rice
4 chicken thighs, diced
4 cups chicken or vegetable stock (or 4 teaspoons stock concentrate and 4 cups water)
4 teaspoons chilli powder
2 teaspoons cumin
- Peel and quarter onion. Add garlic cloves to thermomix. Chop on speed 8 for 3 – 5 seconds.
- Add lentils, rice, chicken, stock, chilli and cumin
- Cook at 100 degrees, reverse speed 1. If using white rice, 20 minutes, for brown rice, 30 minutes.
This is so tasty. Even a hardened carnivore would be happy to eat the non-chicken version. The flavours combine perfectly for a Mexican filling and the lentil with the rice pack a great protein punch for very little expense. No matter whether you cook it in the thermomix or on the stove top, it has the added beauty of being a one pot meal. Perfect for minimalist clean ups!
Sorry for the lack of pictures but I stil havent remembered to charge the cameras after our white Christmas.