Author: Sharon

STOVETOP (uses least fuel)

**Brown Rice in an Enameled Dutch Oven (Stovetop)**

1. Rinse **1 cup brown rice**.
2. Add rice, **2¼ cups water**, and **½ tsp salt** (optional) to the pot.
3. Bring to a boil over medium-high heat.
4. Cover and reduce to **low heat**.
5. Simmer **40–45 minutes**.
6. Turn off heat and let rest, covered, **10 minutes**.
7. Fluff with a fork and serve.

OVEN

**Brown Rice in an Enameled Dutch Oven (Oven)**

1. Preheat oven to **375°F (190°C)**.
2. Add **1 cup rinsed brown rice**, **2¼ cups boiling water**, and **½ tsp salt** (optional) to the pot.
3. Cover tightly with the lid.
4. Bake **60 minutes**.
5. Let rest, covered, **10 minutes**.
6. Fluff with a fork and serve.

To make this video recipe noticeably thicker, you can reduce the liquid, increase the lentil-to-liquid ratio, and use a brief simmer after cooking. Here’s a revised version, a tiny bit different than video:

Thick & Hearty Red Lentil Sauce (Instant Pot methos, followed by STOVETOP option at bottom!)

INGREDIENTS

* 1 pound red lentils
* **6 cups water** (reduced from 8 cups)
* 29 ounces tomatoes (1 can, fire-roasted and salt-free preferred)
* 6 ounces tomato paste, salt-free
* 10 ounces onion, chopped (about 1 large onion)
* 1 pound red bell pepper, pureed
* 3 ounces pitted dates (about 12 Deglet Noor dates)
* 8 cloves garlic
* 4 tablespoons apple cider vinegar
* 1½ tablespoons parsley flakes
* 1½ tablespoons oregano
* 1½ tablespoons chili powder
* 2 teaspoons smoked paprika
* ½ teaspoon chipotle powder, or more to taste
* ½ teaspoon crushed red pepper flakes, or more to taste

INSTRUCTIONS (Instant Pot)

1. Blend the dates, garlic, tomatoes, and red bell peppers until completely smooth.
2. Add the blended mixture and all remaining ingredients to the Instant Pot. Stir well.
3. Cook on **Manual/Pressure Cook (High)** for **10 minutes**.
4. Allow a **10–15 minute natural pressure release**, then release any remaining pressure.
5. Stir vigorously. The lentils will continue to break down and thicken as they sit.
6. For an even thicker consistency, turn on **Sauté** and cook uncovered for **5–10 minutes**, stirring frequently.

**Optional for extra thickness:** Increase tomato paste to **8 ounces** or add an additional **½ cup red lentils**.

—

STOVETOP OPTION

1. Blend the dates, garlic, tomatoes, and red bell peppers until smooth.
2. Add the blended mixture and all remaining ingredients to a large soup pot or Dutch oven.
3. Bring to a gentle boil over medium-high heat.
4. Reduce heat to low and simmer uncovered, stirring occasionally, for **35–45 minutes**, or until the lentils have completely broken down and the sauce reaches your desired thickness.
5. If the mixture becomes too thick during cooking, add water ¼ cup at a time as needed.
6. For a smoother texture, use an immersion blender for a few seconds after cooking.
7. Let stand for 10 minutes before serving; it will continue to thicken as it cools slightly.

**For an especially thick, pasta-sauce consistency:** Simmer an additional 10–15 minutes uncovered after the lentils are fully cooked.