Mediterranean Lentil And Rice Pilaf With Herb Infusion Recipe

About this recipe

Mediterranean Lentil and Rice Pilaf is a flavorful and nutritious vegetarian dinner that combines hearty lentils, fragrant basmati rice, and vibrant vegetables. Infused with Schwartz Italian Seasoning and fresh parsley, this dish offers a balanced blend of protein, carbs, and fiber, making it the perfect meal for maintaining energy and supporting your health goals. The lentils provide essential protein and minerals, while the refreshing cucumber salad adds a zesty crunch. This recipe is ideal for a cozy dinner, easy meal prep, or a comforting yet energizing post-gym meal. With its bold Mediterranean flavors and simple cooking process, it's a delightful way to bring a taste of Italy to your table.

Ingredients

• 1 Piece Cucumber 1Pc
• 500 G Trs Green Lentils
• 750 G Top-Op Table Salt Drums
• 250G Tilda Wholegrain Basmati Rice 250g
• 100G Heera Black Pepper Powder 100g
• - Schwartz Italian Seasoning
• 4 Pack Fresh Carrots - Pack Of 4
• 250 Ml Trs Lemon Juice 250Ml
• 1 Onion Large 1 Each
• 1 Garlic Bulb - 1 Each
• 50G Natoora Fresh Italian Flat Leaf Parsley
• 500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

Instructions

1. 1. Rinse the lentils under cold water and soak them for 20 minutes to soften slightly.
2. 2. Dice the onion and garlic finely, and chop the carrots into small cubes for even cooking.
3. 3. Heat 1 tablespoon of olive oil in a pan over medium heat and saute the onion and garlic until fragrant, about 3 minutes.
4. 4. Add the diced carrots to the pan and cook for another 5 minutes, stirring occasionally.
5. 5. Drain the lentils and add them to the pan, stirring well to combine with the vegetables.
6. 6. Rinse the rice thoroughly to remove excess starch and add it to the pan with the lentils and vegetables.
7. 7. Sprinkle over the Italian seasoning, salt and black pepper, mixing everything together for a uniform flavour.
8. 8. Pour in 600 ml of water, bring to a boil, then reduce the heat to low and cover to simmer for 25 minutes.
9. 9. Check the rice and lentils for tenderness; add a splash more water if needed and cook for an additional 5 minutes until both are tender.
10. 10. Dice the cucumber and toss it with the lemon juice and half the parsley for a refreshing side salad.
11. 11. Once the pilaf is fully cooked, fluff with a fork, adjust seasoning as desired, and remove from heat.
12. 12. Plate the lentil and rice pilaf alongside the cucumber salad for a complete meal.
13. 13. Garnish with the remaining parsley and a drizzle of 1 tablespoon of olive oil for added freshness and richness.
14. 14. Serve warm and enjoy the vibrant flavours of this Mediterranean-inspired dish.

How to make Mediterranean Lentil And Rice Pilaf With Herb Infusion

1. Soak lentils and prep vegetables. Rinse the lentils under cold water and soak them for 20 minutes to soften slightly. Finely dice the onion and garlic and chop the carrots into small cubes.
2. Saute the vegetables. Heat olive oil in a pan over medium heat and saute the onion and garlic until fragrant, about 3 minutes, then add the carrots and cook for another 5 minutes, stirring occasionally.
3. Add lentils, rice and seasoning. Drain the lentils and stir them into the pan. Rinse the rice to remove excess starch, add it to the pan, then sprinkle in Italian seasoning, salt and black pepper and mix well.
4. Simmer the pilaf. Pour in 500ml of water, bring to a boil, then cover and simmer on low for 15 minutes. Check for tenderness, adding a little water and cooking 5 minutes more if needed, then fluff with a fork.
5. Make the salad and serve. Toss diced cucumber with lemon juice and parsley for a side salad. Plate the pilaf alongside it, garnish with parsley and a drizzle of olive oil, and serve warm.

Frequently asked questions

How long does Mediterranean Lentil and Rice Pilaf with Herb Infusion take?

About 55 minutes: 15 minutes of prep and 40 minutes of cooking. It covers softening the onion and carrots, simmering the rice and lentils, and dressing the cucumber salad.

Is Mediterranean Lentil and Rice Pilaf with Herb Infusion vegetarian?

Yes, it is vegetarian. Green lentils and wholegrain basmati are simmered with onion, garlic, carrots and herbs, and served with a lemony cucumber salad.

Why soak the green lentils first?

Soaking softens them slightly so they finish cooking at the same time as the rice. Unsoaked green lentils can still be firm when the rice is ready.

What should I serve with lentil and rice pilaf?

The cucumber, lemon and parsley salad is the natural side, and a spoonful of Greek yoghurt or some grilled halloumi also goes well.

How do I stop the pilaf sticking to the pan?

Keep the heat low once it simmers and leave the lid on. If it looks dry before the rice is tender, add a little more water rather than stirring hard.