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Lentils and rice pair together beautifully, and this hearty version gets subtlety from a bit of saffron and cinnamon.
- 1 small onion, finely chopped
- 1 teaspoon Aleppo pepper or hot paprika, plus more to taste
- 1 1/2 teaspoons kosher salt, plus more to taste
- 2 teaspoons red wine vinegar
- 1/4 cup chopped cilantro (for serving)
Ingredient Info: Aleppo pepper, a slightly sweet Syrian pepper with a moderate heat level, is available at some specialty foods stores and wholespice.com.
Heat oil in a large saucepan over medium-high heat. Add garlic, onion, Aleppo pepper, cumin, and cinnamon and cook, stirring, until vegetables begin to soften, about 3 minutes. Stir in rice and 1½ tsp. salt and cook until rice begins to turn opaque, about 2 minutes. Stir in lentils and 4½ cups water. Bring to a boil, cover, and reduce heat to low. Cook until lentils and rice are tender and water is absorbed, 35–40 minutes. Remove pan from heat and let sit, covered, 5 minutes. Add vinegar and fluff pilaf with a fork. Reserve ½ cup pilaf for Squash and Mustard Greens Salad.
Serve pilaf topped with cilantro.
Rice and Lentils, Dressed to Perfection
Want to make rice and lentils into something truly special? Here's how to do it in style. This is one of those easy, flexible, yet totally memorable recipes that you'll return to again and again.
- 1 tablespoon butter
- 1 cup brown basmati or brown jasmine rice
- 4 ¼ cups water
- 1 cup brown lentils
- 4 cloves garlic, peeled
- 1 cinnamon stick
- 4 1/8-inch-thick slices peeled fresh ginger
- 1-2 teaspoons red curry paste, (see Note) or 1 tablespoon curry powder
- ½ teaspoon salt
- 4 scallions, trimmed and sliced
Place rack in lower third of oven preheat to 350F.
Melt butter over medium-high heat in a large ovenproof Dutch oven add rice and cook, stirring, until lightly toasted, about 1 1/2 minutes. (If using curry powder, add it now and cook, stirring, until fragrant, about 15 seconds.) Add water. Stir in lentils, garlic cloves, cinnamon stick, ginger, curry paste, if using, and salt bring to a boil, stirring to dissolve the curry paste.
Cover the pot tightly with a lid or foil. Transfer to the oven and bake until the rice and lentils are tender and all the water is absorbed, 50 to 55 minutes. Fluff with a fork, removing the cinnamon stick and ginger slices. Serve garnished with scallions.
Note: Red curry paste is a blend of chile peppers, garlic, lemongrass and galangal (a root with a flavor similar to ginger). Look for it in jars or cans in the Asian section of the supermarket or specialty stores.
- 1 cup dry green lentils
- 2 cups water
- 4 tablespoons olive oil, divided
- 1 cup basmati rice
- 1 large onion, chopped
- ¾ teaspoon salt, or to taste
Place the lentils into a pot and cover with the water. Bring to a rolling boil over high heat for 5 minutes, then cover and remove from heat. Meanwhile, rinse the rice in cold water until water comes out clear.
Heat 2 tablespoons olive oil or vegetable oil in a skillet over medium heat. Stir in the rice for about 1 minute, until the grains turn opaque and white, then stir in the lentils and water. Bring the rice mixture to a boil, then cover and reduce heat to medium-low for 5 minutes. Stir once, then cover and reduce heat further to low. Continue cooking, covered (don't remove the lid!) until the rice is tender, about 15 minutes more.
Meanwhile, heat the remaining 2 tablespoons of oil in the skillet over medium heat. Stir in the onion cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. When the rice is ready, stir in the caramelized onion and season with salt.
In a pot, bring 4 cups of water to a boil. Rinse tomatoes, wipe dry and cut out the stems.
Use a sharp knife to score an X on the bottom of each tomato.
With a skimmer, gently place the tomatoes into boiling water for about 30 seconds, then remove and immediately plunge into a bowl of ice water.
Allow tomatoes to cool slightly, then remove skins.
Halve the tomatoes, scoop out the seeds and coarsely chop tomatoes.
Peel the ginger root and shallot. Grate the ginger and finely dice the shallot. Heat 1 teaspoon oil in the pot. Sauté ginger and shallot until translucent. Add tomatoes and season with salt and pepper, then cover and cook over low heat until tomatoes soften and form a sauce, about 15 minutes.
Meanwhile, peel the onion and garlic, chop finely and sauté in a large pan with 1 tablespoon oil until translucent.
Add lentils to pan and cook, stirring, for 1 minute.
Add turmeric and rice to pan, stirring to combine.
Pour in broth and bring to a boil. Reduce heat to medium, cover and cook until rice is tender, about 35 minutes. Meanwhile, rinse chicken, pat dry and season with salt and pepper. Heat remaining oil in another large pan and cook chicken over high heat until browned, about 3 minutes on each side. Reheat the tomato sauce and serve with rice-lentil pilaf.
Brown Rice and LentilsBy Chef Michael Smith &bull 10 years ago
Rice is a grain, lentils a legume. Combine the two and you have a perfect source of vegetarian protein. Of course, you don’t have to be a vegetarian to enjoy the wholesome, tasty richness of this healthy duo.
a splash olive oil
1 large onion, minced
4 cloves garlic, minced
1 cup brown rice
1 cup dried lentils
4 cups chicken broth or water
a bay leaf or two
a sprinkle or two sea salt and freshly ground pepper
Splash the olive oil into a small pot with a tight-fitting lid over medium-high heat. Add the onion and garlic and sauté for a few minutes until they just start to turn golden brown.
Add the rice, lentils, chicken broth (or water), bay leaves and salt and pepper. Bring everything to a simmer. Cover and reduce the heat to low, just enough to maintain the simmer. Continue cooking until the rice and lentils are tender and the liquid is absorbed, about 45 minutes.
Turn off the heat and let stand for a few minutes before serving.
You may add any fresh or dried herbs you like to this dish. Rosemary, thyme and tarragon all work well. At the last second, you may also add 1/2 cup (125 mL) or so of raisins or some sliced green onions.
How to Make It
In a 3-quart pan over high heat, bring lentils and 2 1/2 cups water to a boil. Cover and simmer until tender to bite, 20 to 25 minutes. Drain.
Meanwhile, add oil, onions, and garlic to a 12-inch frying pan over medium heat stir often until onions are golden, 15 to 18 minutes. Add rice, salt, cumin, and pepper stir until rice looks opaque, about 3 minutes.
Stir in lentils and 2 more cups water. Bring to a boil over high heat reduce heat, cover, and simmer, stirring occasionally, until rice is tender to bite and liquid is absorbed, 13 to 15 minutes. Serve with yogurt sauce.
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Prep: 60m Cook: 2700m Servs: 6
Place rack in lower third of oven, then preheat to 350 degrees F.
Melt butter over medium-high heat in a large ovenproof Dutch oven. Add rice and cook, stirring, until lightly toasted, about 1 1/2 minutes (If using curry powder, add it now and cook, stirring, until fragrant, about 15 seconds).
Add water. Stir in lentils, garlic cloves, cinnamon stick, ginger, curry paste (if using) and salt. Bring to a boil, stirring to dissolve the curry paste.
Cover the pot tightly with a lid or foil. Transfer to the oven and bake until the rice and lentils are tender and all the water is absorbed, 50 to 55 minutes.
Fluff with a fork, removing the cinnamon stick and ginger slices. Serve garnished with scallions.
- 1 ¼ pounds wild salmon (see Tip), skinned and cut into 4 portions
- 3 tablespoons extra-virgin olive oil, divided
- 1 tablespoon minced garlic
- ¾ teaspoon salt
- 2 tablespoons mayonnaise
- 2 teaspoons whole-grain mustard
- ½ teaspoon ground pepper, divided
- 12 ounces pretrimmed haricots verts or thin green beans, cut into thirds
- 1 small lemon, zested and cut into 4 wedges
- 2 tablespoons pine nuts
- 1 8-ounce package precooked brown rice
- 2 tablespoons water
- Chopped fresh parsley for garnish
Preheat oven to 425 degrees F. Line a rimmed baking sheet with foil or parchment paper.
Brush salmon with 1 tablespoon oil and place on the prepared baking sheet. Mash garlic and salt into a paste with the side of a chef's knife or a fork. Combine a scant 1 teaspoon of the garlic paste in a small bowl with mayonnaise, mustard and 1/4 teaspoon pepper. Spread the mixture on top of the fish.
Roast the salmon until it flakes easily with a fork in the thickest part, 6 to 8 minutes per inch of thickness.
Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add green beans, lemon zest, pine nuts, the remaining garlic paste and 1/4 teaspoon pepper cook, stirring, until the beans are just tender, 2 to 4 minutes. Reduce heat to medium. Add rice and water and cook, stirring, until hot, 2 to 3 minutes more.
Sprinkle the salmon with parsley, if desired, and serve with the green bean pilaf and lemon wedges.