Rice, Lentil and Spinach Pilaf Recipe

Rice, Lentil and Spinach Pilaf Recipes

Ingredients :

1/2 cup green lentils

1 cup Basmati Rice

2 cups water

3/4 cup vegetable stock

2 onions, chopped

2 garlic cloves, minced

4 celery stalks, chopped

2 tsp ground cumin

1/2 tsp ground cinnamon

grated zest of 1 lemon

1 cup diced peeled tomatoes (optional)

3-4 cups well-washed fresh spinach or Swiss chard, cut in 1/2-inch strips



Method :

Wash the lentils, place them in a saucepan, and cover with cold water. Bring to a boil, reduce the heat, and cover the pan. Simmer for 25-40 minutes, until tender but still al dente. Drain. Bring the rice and 2 cups of water to a boil. Reduce heat and simmer about 20 minutes, covered, until the rice has absorbed all of the liquid. Set aside. Bring the vegetable stock to a boil in a saucepan. Add the onions and simmer until tender and translucent, about 10 minutes. Add the garlic, celery, cumin and cinnamon and simmer for 5 minutes longer. Add the lentils and lemon zest and optional tomatoes to the pan. Heat through and then stir in the greens. When the greens are tender, fold the lentil and greens mixture into the rice. Season with salt and pepper.

Note: You may make this ahead of time and place in a baking pan, cover with foil, and warm in the oven for 15-20 minutes. Cooked cubes of carrots or butternut squash may also be added to this mixture.

Serves 4

This combination of lentils, greens, and rice is typical of the Middle East. Instead of serving the greens and lentils over rice they are combined before serving. Accompany this with a dollop of yogurt or mint chutney or a special fruit chutney. You can substitute cooked chick-peas for the lentils.

Learn how to cook Vegetarian Recipes

Subscribe to our newsletter

Get the above cooking ingredients here

More Leafy Crops Vegetables Recipes

Copyright 101 Vegetarian Recipes All rights Reserved. Sitemap

Contact Us | Terms of Use | Privacy Policy