Mediterranean Grain Medley

This hearty mix of rice and lentils packs an additional protein punch from the addition of peanuts. Flavored with ginger, cilantro and lime, it also features a bounty of summer vegetables including yellow squash, red bell pepper and snap peas.

This recipe comes to us from our friends at The Peanut Institute.

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Serves 8

Ingredients:

• 3 tbsp. peanut oil
• 2 garlic cloves, minced
• 1/2 tsp. hot pepper flakes
• 1/2 red bell pepper, diced
• 1 yellow squash, diced
• 8 oz. snap peas
• 2 cups Beluga lentils, pre-cooked
• 1 cup jasmine rice, pre-cooked
• 1 2-inch piece ginger, grated
• 1 cup peanuts, plain, roasted
• 1 bunch green onions
• Salt, to taste
• Lime juice, to taste
• Cilantro, as needed for garnish

Directions:

Heat a sauté pan and add peanut oil.
Add garlic and pepper flakes, cook for 30 seconds.
Add bell pepper and squash, sauté for 3-4 minutes. Then add snap peas and cook for an additional minute.
Add lentils, rice, ginger, lime juice and salt, mix well.
Heat the grains for 1 minute then toss in the peanuts and green onions.
Serve warm, enjoy!