Best Red Lentil Basmati Rice Pilaf Recipes

RICE AND LENTIL PILAF - INDIAN STYLE

Steps:

• Heat 2 tablespoons vegetable oil in a saucepan over medium heat. Add the cinnamon stick, cardamom pods, bay leaf, coriander seeds, cumin seeds, chiles, and cloves and then cook for about a minute while stirring, until the spices become fragrant. Take the spices out of the pot and reserve. Turn the heat down to med-low and add the onion to the pan. Cook for approximately 10 minutes, stirring once and a while, and then take the pot off the heat and set aside.
• Rinse the rice in a colander. Once the rice is rinsed and drained, add it to the onion in the saucepan and put in the reserved spices and add the turmeric and cook over med-heat, stirring, for about 1 minute.
• Add in 1 1/2 C water and 1/2 t salt to the mixture and bring it all to a boil over high heat. Cover the pan with a paper towel and then the lid. Let this simmer this way, over low heat, for approx.20 minutes, or until all the liquid has been soaked up. Take the pan off of the heat and set aside, leaving it covered, for approximately 15 minutes.
• Meanwhile, combine the lentils, 2 C water and 1/2 t salt in a different saucepan and bring it to a boil over high heat. Then put a lif on it and simmer, over low heat. for approximately 25 minutes (until the lentils get tender).
• Now, heat the remaining 2 T vegetable oil, over medium heat, in a large nonstick skillet. Add in the potatoes and cook for approx 10 or 12 minutes, until the potatoes get a bit browned (stirring occasionally). Take the heat down to low and cook for about 5 minutes more. Then you can add the carrots to the potatoes and cook for 3 more minutes, or just until both are tender.
• Next, you can fluff the rice with a fork and take out the bay leaf, cardamom pods, cinnamon sticks, cloves and chiles. Then drain your lentils and stir them into the rice along with the potato mixture. Add salt and pepper to taste and enjoy.

MIDDLE EASTERN RICE (MEJADRA)

Steps:

• Heat oil in a medium saucepan over medium high heat. Add about 1/3 of the onions and cook for 5 minutes until golden and crispy. Drain on paper towels.
• Repeat with remaining onions, in two batches.
• Put the olive oil, cumin seeds and coriander in a saucepan over medium heat.
• Cook for a couple of minutes until the spices are fragrant.
• Add the rice and stir to coat with the oil and spices.
• Add the water and lentils.
• While it comes to boil, add all the other spices, salt and pepper.
• When it comes to a boil, turn it down to medium-low, cover with lid and let cook for 10 to 12 minutes, or until all the liquid has mostly been absorbed.
• Remove from heat and let it rest for 10 minutes - during this time, any residual liquid will absorb.
• Fluff rice with a fork and adjust the seasoning with more salt if you wish.
• Just prior to serving, stir through most of the onions and top with remainder. Sprinkle with chopped coriander if desired. Best served warm.

BASMATI RICE WITH LENTILS

Steps:

• Soak the lentils in warm water for 3-5 hours. Drain.
• Wash the rice in several changes of water. Drain. Soak in fresh water for 30 minutes. Drain.
• Pour the oil into a heavy, medium pan (that has a tight-fitting lid) and set over medium-high heat. When hot, put in the cinnamon, cardamom, and bay leaves. Stir for 10 seconds. Put in the onions. Stir and fry until they turn reddish brown. Add the lentils, rice, and salt. Turn heat to medium and sauté rice very gently for a minute. Add 3 cups water and bring to a boil. Cover tightly, turn heat to very, very low, and cook gently for 25 minutes.

RED LENTILS WITH RICE

Steps:

• Put the oil in a large skillet or flameproof casserole with a lid over medium-high heat; a minute later, add the onion and cook, stirring occasionally, until it begins to brown on its edges, about 5 minutes. Stir in the curry powder, then 3 cups water. Bring to a boil and add the lentils and rice. Bring back to a boil, then cover and adjust the heat so the mixture simmers steadily.
• Cook until the rice and lentils are tender, about 20 minutes. Uncover and, if necessary, boil off excess water. Season with salt and pepper, then stir in the butter if you're using it. When it has been incorporated, turn off the heat and serve.

LENTIL RICE PILAF

Steps:

• Bring lentils to a boil in a 2 qrt saucepan with 2 cups water.
• Remove from heat and let stand 10 minutes.
• Meanwhile, trim and discard ends from green beans; cut into 1/2" pieces.
• Slice green onions.
• Mince carrot, shallot and ginger.
• Drain lentils and set aside.
• Heat oil in 2 qt saucepan over medium heat.
• Saute green onions, shallot and ginger in oil 2 minutes.
• Stir in rice; saute 2 more minutes.
• Add 2 1/4 cups water.
• Stir in lentils, green beans and carrot; bring to a boil, cover pot and cook 15 minutes, until rice is tender and liquid is absorbed.
• Let stand 5 minutes off heat.
• Stir in salt and serve while hot.