Rice & Lentil Pilaf with Zucchini

adapted from: Simply Mediterranean Cooking

1/2 cup red lentils
1 cup water
1/2 tsp salt
1/4 cup olive oil
1/4 tsp ground cinnamon
1/4 tsp ground cumin
1/4 tsp turmeric
1/2 tsp salt
1/4 tsp freshly ground pepper
3/4 cup finely diced onions
1/2 cup finely diced red bell peppers
2 tbsp finely chopped garlic
2 tbsp dried cranberries ("craisins") or dried currants
1/2 cup short-grain rice
2 cups boiling chicken stock

Optional Accompaniments
1 250g zucchini
3 tbsp flour
pinch of salt
or
roasted kielbasa sausage

• Rinse and drain lentils. Place lentils with the water and salt in in a heavy-bottomed saucepan, and bring to a boil. Remove from heat and pour into a bowl. Let soak for 15 minutes.
   
• While the lentils are soaking, use the empty saucepan and heat 2 tbsp of the oil with the cinnamon, cumin, turmeric, salt and pepper, over heat high, stirring, for 1 minutes. Add onions and bell peppers; stir-fry for 2 minutes or until beginning to char. Add garlic; stir-fry for another minute.
   
• Drain the lentils and add the lentils and the rice to the pot. Cook and stir for a minute, until the rice and lentils are coated. Add chicken stock, stir, and bring to a boil. Reduce heat to low and cover pot tightly. Cook undisturbed for 20 minutes. Remove from heat. Let rest, covered, for 10 minutes.
   
• Meanwhile, cut the zucchini lengthwise into 1/8 to 1/4 inch thick slices. Dredge lightly in flour. In a large skillet, heat 2 tbsp of oil and a pinch of salt over high heat for 1 minute. Add the zucchini in a single layer and fry each side for 2 minutes, until golden brown. Transfer to a paper towel-lined plate.
   
• Uncover and fluff rice-lentils. Add currants or cranberries, and kielbasa, if used. Serve, garnished with 2 slices of zucchini per serving, if used.

Serves 3-4

Back to recipe list