Lentil and Rice Pilaf
This Lentil and Rice Pilaf is a wholesome and protein-packed dish seasoned with aromatic cumin and coriander, making it a satisfying and flavorful choice for dinner.
Prep time: 10 minutesCook time: 40 minutesServes: 4
Ingredients
1 cup brown lentils
1 cup basmati rice
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 teaspoon cumin seeds
1 teaspoon ground coriander
1/2 teaspoon turmeric
Salt and pepper to taste
4 cups vegetable broth
1/4 cup chopped fresh parsley
Instructions
1. Rinse the lentils and rice under cold water.
2. In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
3. Stir in minced garlic, cumin seeds, ground coriander, and turmeric. Cook for 1-2 minutes until fragrant.
4. Add the rinsed lentils and rice to the pot, stir to coat with the spices.
5. Pour in the vegetable broth, season with salt and pepper, and bring to a boil.
6. Reduce the heat to low, cover, and simmer for 35-40 minutes or until the lentils and rice are tender and the liquid is absorbed.
7. Remove from heat, allow to sit covered for 5 minutes, then fluff with a fork.
8. Garnish with chopped fresh parsley and serve.
Storage
Store the pilaf in an airtight container in the refrigerator for up to 4 days.
Reheating
Reheat in a microwave-safe dish, covered, on medium power for 2-3 minutes or until heated through. Alternatively, reheat in a skillet over medium heat, stirring occasionally.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
