I used a rainbow of farm-fresh carrots for this recipe instead of just orange ones, but you can use only one color in a pinch.

Ingredients:

• 1 cup short-grain brown rice
• 2 and 1/4 cups water
• 2 peeled and sliced carrots
• 1/2 cup dried lentils
• 1/4 teaspoon cumin
• 1 tablespoon olive oil
• 1 vegetable bouillon cube

1. Combine all of the ingredients in a large saucepan and bring to a boil.
2. Once boiling, cover, reduce heat to low, and simmer for 40 minutes. Let stand, covered, for an additional 5 minutes before fluffing and serving.