Lentil and Spinach Grain Bowl

INGREDIENTS

• 1 cup short grain brown rice
• 4 tablespoons olive oil, divided
• 1 yellow onion, thinly sliced
• 1 15-ounce can lentils, drained and rinsed
• 1 13.5-ounce can leaf spinach, drained
• 1 8.25-ounce can sliced carrots, drained and rinsed
• 1 cup fresh parsley, roughly chopped
• ½ cup roasted almonds, roughly chopped
• ½ cup canned green olives, drained and halved
• Zest of 1 lemon, plus lemon wedges for serving
• 1 small radicchio, thinly sliced, optional
• Avocado slices, for serving, optional
• Hard-boiled egg, for serving, optional

PREPARATION

Prepare Rice: In a small pot, combine rice with 2 cups water. Bring to a boil. Lower to a simmer, cover, and cook until water is absorbed, and rice is tender, about 30 minutes.

Prepare Onions: Meanwhile, in a large sided skillet, heat 2 tablespoons olive oil over medium-high heat. Add the onions, and cook, stirring occasionally until very brown. Add a bit of water and adjust the heat to prevent the onions from burning, but continue to cook, stirring occasionally, until caramelized, about 25 minutes.

Add rice to the pan with the onions. Stir in lentils, spinach and carrots. Season to taste with salt. Cook until warmed through, about 5 minutes.

In a small bowl, combine parsley, almonds, olives and lemon zest.

Assemble: Spoon rice and vegetable mixture into a bowl and sprinkle with parsley mixture. Serve with sliced avocado and hard-boiled egg, if desired.