Lentil Rice Pilaf

SERVINGS 4

PREPARATION TIME 30 MINUTES

INGREDIENTS

1. 250g lentils (or ½ package)
2. 1 large onion, finely chopped
3. 2 whole garlic cloves
4. 2 large bay leaves
5. ¼ cup olive oil
6. Juice of 1 lemon
7. Salt and freshly ground pepper
8. Some finely chopped parsley (for garnish)
9. For the rice:
10. 1 cup Tyrolean Nychaki rice
11. 1.5 cups water
12. 6 tbsp olive oil
13. Salt for the rice

INSTRUCTIONS

1. Start by washing and draining the lentils, then set them aside.
2. In a pot, sauté the onion and whole garlic cloves with a little water, and add the bay leaves. After 2-3 minutes, add the lentils and enough water to cover them (but not more), and cook for 10-15 minutes.
3. Then, add salt and freshly ground pepper, and continue to cook for another 5 minutes, adding more hot water if the lentils have absorbed all the water. At the end, add the olive oil and let the lentils simmer for 1-2 more minutes.
4. When the lentils are ready, they should have a slightly thickened broth. If there’s not enough liquid, add a little more hot water. After they cool slightly, remove the bay leaves and whole garlic cloves, and add the juice of ½ lemon.
5. Next, prepare the rice by washing and draining it. In an open pot, heat the olive oil. Once the oil is heated (without burning), add the rice and stir to coat it with oil.
6. Add 1.5 cups of boiling water and salt, then raise the temperature to maximum for 2-3 minutes (with the lid open). Then lower the temperature for about 10 minutes.
7. After the 10 minutes, turn off the heat completely (keeping the lid on) and wait for another 5-10 minutes before serving.
8. In a deep dish, place more rice and fewer lentils, mix them, and add a little more lemon juice. Garnish with finely chopped parsley (which complements it very well), and enjoy a simple yet complete dish.