With the success of the The Feed Zone Cookbook, Allen Lim and Chef Biju are back with more of the most practical recipes, the portable ones. Feed Zone Portables puts real food into your training sessions, and for travel. Whether that’s traveling to and from races, or just the everyday movement of a workday, they have great ideas to keep you fueled up.
Thanks to these two, I overcame my health food snobbery regarding white rice, and fell in love with my rice cooker. A fantastic idea in the new book caught my eye: use the rice cooker to cook a blend of ingredients. In this case, two parts rice to one part red lentils. It all cooked together like a dream! I tried something similar once in combining rice and millet, which worked well, but this red lentil idea, wow! Great for rice cakes, in a wrap, or as a more substantial base for a vegetable dish.
In this variation, I combine two different recipes to get a vegan rice cake that is a little more substantial, but still savory. The added fiber of the lentils could be problematic during exercise, so it definitely pays to test it in training. If that’s the case, it would be great for after training, racing, or for lunch or a snack.
I’ve made two batches of this, one batch was a sort of pilaf that I piled steamed veggies on for dinner. The other batch was mixed into the rice cakes described below and pictured above. One thing I did notice was that my rice cooker foamed a bit from the red lentils. The second time I cooked it, I made sure to wash both the rice and the lentils really well and let them soak for awhile before cooking. That greatly reduced the foaming. The original recipes called for Greek yogurt, which I eliminated to make the cakes completely plant based. I could have substituted a non-dairy yogurt, but I didn’t have any, didn’t really want to, and not sure what good it would have done anyway!
INDIAN DAL RICE CAKES
(adapted from Allen Lim and Biju Thomas, Feed Zone Portables
“Red Lentil Rice Cakes” and “Masala Chicken Rice Cakes”)
1 rice cooker “cup” red lentils
2 rice cooker “cups” calrose rice
1 minced jalapeno
1/4 C minced onion
1/4 C tomato sauce
1/2 C diced tomato
1 t minced fresh ginger
1 T minced cilantro
1 T curry powder
salt and pepper
Cook the rice and lentils together in a rice cooker. When finished, allow to cool a little.
While rice cooks, saute the onion and peppers in a little water until they soften.
Add curry powder and cook for a few seconds, stirring constantly.
Add tomatoes and tomato sauce, and cook until liquid is reduced to a paste like consistency.
In a large mixing bowl, combine the cooked rice/lentil mixture with vegetable mixture, add ginger and cilantro, and combine well.
Spread mixture evenly in a baking dish, and using spatula, firmly press down the mixture as much as you can to firm it up. This will help the rice cakes stick together. Cover and refrigerate.
When you’re ready to use them, cut them into the desired size and wrap tightly in foil. Enjoy!
This can be quite spicy, so use your best judgement in how much jalapeno and curry you use. Mine came out too spicy because the jalapeno was way hotter than usual. I like spicy food, but for eating while training I wanted something milder. They made a great lunch though!