Set a shallow Dutch oven or different oven-safe, lidded pan that may maintain the greens in a single layer over medium warmth. Pour within the olive oil, and when it shimmers, add the onion and prepare dinner, stirring, till it softens and flippantly browns, about 5 minutes. Add the soaked rice and lentils, the chopped vegetable flesh, 1/2 cup of the water, the parsley, quinoa, 1 tablespoon of the lemon juice, the spice combine and 1/2 teaspoon of the salt. Cook dinner, stirring steadily, till the rice and lentils begin to soften barely, about 10 minutes.
https://www.washingtonpost.com/meals/2021/09/12/stuffed-vegetables-recipe-tomato-sauce/?utm_source=rss&utm_medium=referral&utm_campaign=wp_lifestyle | This Iraq-style stuffed greens recipe with tomato sauce is heat and comforting