Tuesday, June 19, 2012

Recipe: Lentils and rice, with or without pork

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 1 large carrot, chopped
  • 4 ounces bacon or sausage, chopped, optional
  • 1 tablespoon minced garlic
  • Salt and freshly ground black pepper
  • 2 cups lentils, rinsed and picked over
  • 1 cup long-grain brown rice
  • 3 or 4 bay leaves
  • Chopped fresh parsley leaves for garnish
Put the oil in a large, deep saucepan over medium heat. When hot, add the onion, celery, carrot, and meat if you're using it and cook, stirring occasionally, until the vegetables begin to become tender and the meat begins to brown, 5 to 10 minutes. Add the garlic and some salt and pepper and cook for another minute or 2.
Add the lentils, rice, bay leaves, and 5 cups of water. Bring to a boil, then lower the heat so the liquid bubbles gently and cover.
Check the rice and lentils after 30 minutes. If both are tender and the liquid is absorbed, the dish is ready. If either is not tender, add enough more liquid to keep the bottom of the pot moist, cover, and cook for a few more minutes. If the rice and lentils are soft and there is much liquid remaining (which is unlikely), raise the heat a bit and cook, uncovered, stirring once or twice until it evaporates. Taste and adjust the seasoning if necessary and serve, garnished with parsley.
Serving Size
Serves 4


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