30 Min
DF
GF
NF
V
Lentil Pilaf
The key to this pilaf is using small enough lentils so they cook along with the rice. It can be eaten as is with a curry or can be embellished with roasted vegetables, herbs or nuts and dry fruit.
The key to this pilaf is using small enough lentils so they cook along with the rice. It can be eaten as is with a curry or can be embellished with roasted vegetables, herbs or nuts and dry fruit.
Cook Time
30 Minutes
Serves
3
Directions
Step 1
Combine the rice and lentils, rinse them out 2 to 3 times in cold water. Soak in 2 to 3 cups of water for 20 to 30 minutes and drain.
Step 2
In a stockpot mix the drained rice and lentils with 2 1/2 cups of water, turmeric, salt, orange zest, cinnamon, and olive oil and bring to a boil.
Step 3
Lower the heat, cover the pot and simmer for 7 to 8 minutes. All the water should have been absorbed by now – next turn the heat off. Let the rice rest for 5 to 10 minutes before stirring or eating.
Step 4
Serve garnished with orange slices.
Notes & Variations
- Moong dal is a very small oval yellow lentil – it can be replaced with masoor, a small orange lentil.
- Replace the orange zest for lemon zest. Squeeze the juice over the rice after it is cooked.
- Garnish with 2 tablespoons each of currants and pumpkin seeds to make a delicious addition to the pilaf.
Ingredients
1 cup long-grain basmati rice
1/2 cup small moong dal lentils
1/2 teaspoon ground turmeric
1 teaspoon sea salt
Zest of one orange
One 3 to 4-inch cinnamon stick
2 tablespoons olive oil
Step 1
Combine the rice and lentils, rinse them out 2 to 3 times in cold water. Soak in 2 to 3 cups of water for 20 to 30 minutes and drain.
Step 2
In a stockpot mix the drained rice and lentils with 2 1/2 cups of water, turmeric, salt, orange zest, cinnamon, and olive oil and bring to a boil.
Step 3
Lower the heat, cover the pot and simmer for 7 to 8 minutes. All the water should have been absorbed by now – next turn the heat off. Let the rice rest for 5 to 10 minutes before stirring or eating.
Step 4
Serve garnished with orange slices.
1 cup long-grain basmati rice
1/2 cup small moong dal lentils
1/2 teaspoon ground turmeric
1 teaspoon sea salt
Zest of one orange
One 3 to 4-inch cinnamon stick
2 tablespoons olive oil
Notes & Variations
- Moong dal is a very small oval yellow lentil – it can be replaced with masoor, a small orange lentil.
- Replace the orange zest for lemon zest. Squeeze the juice over the rice after it is cooked.
- Garnish with 2 tablespoons each of currants and pumpkin seeds to make a delicious addition to the pilaf.
Tags:
30 Min
DF
GF
NF
V
Tags:
30 Min
DF
GF
NF
V
Doesn't curry sound so good right now?
Here are some curries we think will go well with this pilaf, have yourself a satisfying meal!
THE LEFTOVERS WILL BE DELICIOUS.
