Lunch Bowl: Carribean Style Wild Rice and Black Lentils

Ingredients

• 2 cups dry wild rice (or black rice)
• 4 cups water
• 1/2 teaspoon salt
• 2 bay leaves
• 2 cups Black Lentils
• 1 can coconut milk (plain, unsweetened) (13 oz (or replace with 1 3/4 cups water))
• 2 cups water (or use veggie stock)
• 1 teaspoon thyme
• 1 teaspoon paprika
• 1/2 medium purple onion
• 2-3 cloves garlic
• 2 teaspoons creole seasoning (I used Tony Chachares' Original Creole Seasoning)
• 1 tablespoon oil (I used coconut oil)
• 2-3 large plantains (chopped in 1/4 inch thick pieces)
• 2-3 tablespoons coconut oil
• 10 large brussel sprouts (cut in fours; if using medium or small size, cut in half)
• 2 tablespoons water
• dulse granules or salt (to taste)
• black pepper (to taste)

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