Dr. Michael Greger, of Nutritionfacts.org fame, recently posted a series of videos about levels of arsenic in rice. My takeaways: 1) rice from California & Asia has lower arsenic (avoid rice from southern states of USA) 2) when cooking, boil rice like pasta & drain excess water* 3) vary the grains you eat * I follow Jeff Novick's fool-proof cooking method: In an uncovered pot with generous amount of water, boil brown rice for 30 minutes. Drain it. Place rice back in pot, covered & off of stove burner, for 10 minutes. (I love the popcorn-like smell of cooking rice!)
Ingredients: + 2 cups green lentils cooked + 1/2 cup onions chopped + 1/2 cup celery chopped + 1/2 cup carrot chopped +2 tbsp vegetable broth +2 tbsp tomato paste +2 tbsp coconut amino (or soy sauce) +1 tbsp vegan Worcestershire sauce +1 cup oats +1/2 cup almond meal +2 tsp everyday seasoning or 1/4 tsp thyme, 1/4 tsp onion, 1/4 tsp garlic, 1/4 tsp paprika For glaze: +3/4 cup ketchup (or tomato paste) +2 tsp djion mustard +1 tsp apple cider vinegar Directions: Preheat oven to 375 degrees. Saute chopped carrots, onion, and celery with vegetable broth till soft (about 5 minutes). Combine 1 cup cooked lentils, carrots, onions, celery, 1/2 cup of oats, tomato paste, coconut amino, and Worcestershire sauce in a food processor until well combined. Move combined ingredients to a mixing bowl, stir in the rest of the lentils, oats, seasoning, and almond meal. Once all items are mixed well, line a baking sheet with parchment paper. Form a loaf shape onto the baking sheet and bake for 30 minutes in the oven. While the lentil loaf is baking combine all of the glaze ingredients in a bowl. Remove the lentil loaf from the oven and top with the glaze mixture. Bake lentil loaf for another 15 minutes. Once removed let the lentil loaf rest for another 10-15 minutes before cutting.