Mumbo Jumbo Sandwiches is a healthy remake of a lunchtime sandwich one of our staffers enjoyed as a child. She doesn’t know where the recipe came from, but it was a mixture of ground beef, canned chicken gumbo soup, and mustard. Her mom cooked it in a skillet and ladled it between soft, white, sandwich buns. But these days, being the healthy eater that she is, that old recipe just doesn’t cut it. So she created this version to enjoy. Rice and lentils replace the ground beef, and the mustard and fire-roasted tomatoes bring the flavors home. The pickle on top is a real crowd-pleaser around here, but you can leave it off if you’re not big on pickles. If you have leftover filling, try it on baked potatoes later in the week.
- 3/4 cups - brown rice, uncooked and rinsed
- 3/4 cups - dried brown lentils, rinsed
- 2 1/2 cups - water
- 1 15 oz can - fire-roasted diced tomatoes
- 1/4 cup - prepared Dijon mustard, plus more for drizzling on the sandwich
- 4 - whole-grain burger buns or English muffins
- 4 - pickle spears
- Stir together the rice, lentils, and water in a sauce pot over medium heat. Cover and cook for 10 minutes. Reduce the heat to medium-low and continue cooking, covered, for another 20 minutes.
- Remove from the heat and stir in the tomatoes and mustard. Salt to taste.
- To serve, fill each bun with 1 cup of the lentil mixture, a pickle spear, and a drizzle of mustard, if desired.
Nutrition (per serving): 499 calories, 76% calories from carbohydrates, 18% calories from protein, 6% calories from fat, 23.2g fiber.