RICE and LENTIL PALIF

Rice mixed with Lentils cooked in a seasoned aromatic broth infused with herbs and spices. This healthy and savoury vegetarian dish is perfect for any occasion.

Rice and Lentil Pilaf - RECIPES - AceNuwara - Nature's Finest Gifts

Prep. Time
30 mins
Cooking Time
25 mins
Servings
4 people
Suitable for Vegetarian

Tested Low-GI: 36

Ingredients

3cups (720g) Vegetable Broth (Reduced Sodium)
1.5cups (400g) White Mushroom (Chopped)
2large (300g) Onions (Finely chopped)
2cups (214g) Cauliflower (Cut into small pieces)
1cup (185g) Ace Nuwara Wholegrain Red Basmathi Rice
2cups (182g) Broccoli (Cut into small pieces)
6tbsp (72g) Green Lentils
2.5tbsp (36g) Olive Oil
0.25cup (34g) Almond Nuts (Crushed)
8cloves (24g) Garlic (Finely chopped)
2tsp (5g) Black Pepper
0.5tsp (3g) Salt
1tsp (3g) Chili Powder
2tsp (2g) Dried Thyme
2tsp (1.2g) Dried Parsley Flakes
1tsp (1.2g) Dried Rosemary

Directions

Rinse the rice thoroughly and soak it in water for about 30 minutes.
Rinse the lentils thoroughly and boil for 10 minutes. Strain and set aside.
Heat up olive oil in a saucepan/pot and sauté the onions until they become soft.
Then add the garlic and cook it till it turns golden brown.
Stir in the mushrooms, salt, chilli powder, black pepper, rosemary and thyme.
Pour in the vegetable broth once the mushroom is cooked and bring the pot to a boil.
Strain the soaked rice and add it to the pot. Simmer for about 20 minutes.
Meanwhile, boil the broccoli and cauliflower in a separate pot until they are cooked. Strain and set aside.
When almost all of the vegetable/chicken broth in the pot has been absorbed by the rice; add in the lentils.
Cook for another 3 minutes and add the cooked broccoli and cauliflower. Mix well.
Garnish with crushed almonds and dried parsley and serve. Optional garnish: finely chopped yellow bell pepper and chilli powder.