Add the rice, lentils, orzo and chickpeas to the saucepan and cook, stirring for 1 minute. Add the tomatoes, cumin, red pepper and 1 teaspoon salt. Sprinkle over 2 tablespoons of water.

Stir in half the onions, the rice, and 1 tablespoon of olive oil and season with salt and pepper. Cover and cook over low heat until the rice and lentils are tender, about 20 minutes. Add more ...

Add 3/4 cups rinsed rice to the pot and continue to simmer until everything is very tender, another 18 to 25 minutes. As it cooks, keep an eye on it. If the mixture looks too thick, cover the pot ...

Add the lentils and water, season with a couple generous pinches of salt and bring the mixture up to a boil. Reduce to a simmer, cover the pot and cook for 12 minutes. 2 ...

Add the onion, season with salt and cook, stirring occasionally, until golden, about 5 minutes. Add the garlic and ginger and stir for 30 seconds, until fragrant. Stir in the mustard seeds, ground ...

1. In a bowl, combine the rice and cold water to cover (not the water on the ingredient list); set aside. 2. Line a plate with two paper towels.

Cook brown rice according to package directions, omitting any added salt or butter. Meanwhile, add 3 cups water to a large skillet at least 2 inches deep. Bring to a boil over high heat.

Cook brown rice according to package directions, omitting any added salt or butter. Meanwhile, add 3 cups water to a large skillet at least 2 inches deep. Bring to a boil over high heat.