What I cooked today is coarse-grain rice "Lentil Rice", which is a coarse-grain rice based on lentils. This kind of lentils is a staple food. It is well documented here, because our Xinjiang bean noodles are based on it. The Lord made it. Lentils, the scientific name lentils, originated in southwest Asia and eastern Mediterranean. There are about 40 countries in the world that cultivate lentils, and Asia produces the most. Our country is mainly produced in Shanxi, Shaanxi, Gansu, Hebei, Henan, Yunnan and other provinces. Generally, lentils do not need to be soaked before cooking. Rinse it with cold water, and cook it slowly in water or broth, which is especially easy to cook. Lentils can provide protein and soluble fiber that can lower cholesterol. Its iron content is twice that of other legumes. Lentils are also high in vitamin B and folic acid. Folic acid is very important for women and can reduce fetuses. Deformity rate: The pigment in dark lentils has the effect of antioxidants, which can prevent heart disease and cancer, and anti-aging.
1. The combination of rice and lentils can be added according to your own taste, which is more suitable for the family
2. Do not add water more than one centimeter of the meter plane.