How to Cook Flavorful Lentils with Rice
Nutritious food is nutrition that meets the dietary desires of our body. If you're seeking organic nutrition recipe ideas, then you've come to the right place. Or you're searching for the recipe Lentils with Rice, you will find it here. Discover a number of natural and organic cooking recipes simply here. We current purely the finest Lentils with Rice recipes for you.
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Hopefully the above article is beneficial for you and realise more about the magnitude of natural living. Now we return to the recipe lentils with rice. You can have lentils with rice using 11 ingredients and 5 steps. Below is a tutorial on a way to cook it.
The ingredients needed to cook Lentils with Rice:
- Use 1 cup of brown or green lentils.
- You need 2 of leeks, white and light green parts only, roots trimmed.
- Provide 2 1/4 teaspoons of salt, more as needed.
- Prepare 1/4 cup of extra-virgin olive oil.
- Prepare 2 of garlic cloves, minced.
- Take 3/4 cup of long-grain rice.
- Get 1 1/2 teaspoons of ground cumin.
- Prepare 1/2 teaspoon of ground allspice.
- Prepare 1/4 teaspoon of cayenne.
- Use 1 of bay leaf.
- Take 4 cups of trimmed and chopped spring greens (chard leaves, spinach, kale, mustard green pr a combination (or 4 large onions).
Steps to make Lentils with Rice:
- Place lentils in a large bowl and add warm tap water to cover by 1 inch. Let soak..
- Meanwhile, halve leeks lengthwise; run under warm water to release any grit. Thinly slice leeks crosswise.
- Heat oil in a Dutch oven or large pot over medium-high heat. Add leeks and cook, stirring occasionally, until golden brown and crispy, 5 to 10 minutes. Transfer half the leeks to a bowl to use for garnish and sprinkle with 1/4 teaspoon salt..
- Stir garlic into the pot with the remaining leeks and cook for 15 seconds until fragrant. Stir in rice and sauté 2 minutes. Stir in cumin, allspice and cayenne; sauté 30 seconds..
- Drain lentils and stir into pot. Add 4 1/4 cups water, 2 teaspoons salt, bay leaf and cinnamon stick. Bring to a simmer. Cover and cook over low heat for 15 minutes. Rinse greens in a colander and spread damp leaves over lentil mixture. Cover and cook 5 minutes more, until rice and lentils are tender and greens are wilted. Remove from heat and let stand, covered, for 5 minutes. Serve sprinkled with reserved crispy leeks.
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