Black Beluga Lentil Pilaf
Total Time: 30 mins
Cook Time: 30 mins
Ingredients
- Servings: 4
- 2 tablespoons extra virgin olive oil
- 1/2 cup onion, chopped
- 1 garlic clove, minced finely
- 1 teaspoon cumin seeds or 1/2 teaspoon cumin powder
- 1 cup basmati rice (i used brown basmati rice for added nutrition)
- 3 tablespoons dried currants or 3 tablespoons raisins
- 1 3/4 cups vegetable broth or 1 3/4 cups chicken broth
- salt, to taste
- 1 (15 ounce) can beluga black lentils, rinsed and drained
- fresh ground black pepper
- fresh flat leaf parsley (to garnish)
- lemon slice
Recipe
- 1 heat the olive oil in a large wide saucepan on medium heat.
- 2 add the onion, cumin seeds and rice and cook; about 8-10 minutes.
- 3 add the garlic; stirring for 1 minute longer.
- 4 pour in the broth and bring to a boil. add salt to taste. stir mixture, cover and reduce heat to low. cook for about 20 minutes or until liquid is absorbed.
- 5 remove lid and stir in the lentils and the currants with the rice.
- 6 sprinkle with black pepper; garnish with parsley and lemon slices.
- 7 note: serves four as a side dish or serves two as a main dish.
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