Best Wild Rice With French Green Lentils Recipes

EASY ONE POT LENTILS AND RICE

Steps:

• Cover the lentils with the water.
• Peel and crush the garlic cloves lightly with the back of a knife. Leave the cloves whole, so that they flavor the dish but can be removed if desired. (I leave them out of the kids' portions, and give them to my DH and myself).
• Add garlic to the pot, along with the bay leaves, cumin seeds and cinnamon. (DO NOT add salt at this point, as lentils will not cook properly).
• Bring to a boil. Cook at a boil until the lentils are just tender. This should take about 25 minutes, but may take longer dependig on the age of your lentils.
• Add the rice, salt and olive oil, and bring back to a boil.
• Stir, cover pot, reduce heat to low, and cook for 15 minutes.
• Check to make sure the rice is done, adjust seasonings, and serve. If there is still too much liquid in the pan, just let it sit uncovered for a few minutes.
• Enjoy!

WILD RICE WITH FRENCH GREEN LENTILS

Steps:

• Bring 2-1/2 cups water and 1 tsp salt to boil in medium saucepan.
• Add rice and bring to boil.
• Reduce heat, cover and simmer until rice is just tender, about 45 minutes.
• Drain.
• Return rice to pan.
• Heat oil in large saucepan over medium heat.
• Add cloves, onion, carrot, celery and garlic; saute until beginning to brown, about 10 minutes.
• Add pancetta and saute until crisp, about 5 minutes.
• Add lentils; stir 1 minute.
• Add 1-3/4 cups water, 1/2 tsp salt, and bay leaf; bring to boil.
• Reduce heat, cover and simmer until lentils are tender, about 35 minutes.
• Remove from heat (some liquid may remain in pan).
• Discard cloves and bay leaf.
• Stir rice into lentil mixture (can be made 1 day ahead, cover and chill).
• Simmer rice-lentil mixture uncovered over medium heat until heated through and liquid is absorbed, about 6 minutes (if made the day ahead of time, you may need to add more water or chicken stock).
• Stir in parsley.
• Season to taste with salt and pepper.
• Note: Leftovers can be made into soup for the next day.
• Just add some chicken stock, milk or cream to the rice-lentil mixture.

LENTILS WITH WILD RICE & CRISPY ONIONS (KOSHARI)

Steps:

• To make the tomato sauce, in a nonaluminum saucepan, heat the olive oil over medium heat. Add the onion and saute until soft and lightly golden, about 6 minutes. Add the garlic and saute for 1 minute longer; don't let the garlic brown. Stir in the tomato sauce, vinegar, red pepper flakes and salt. When the mixture just begins to bubble, reduce the heat to low and simmer for 5 minutes. Remove from the heat and set aside.
• In a saucepan, bring the water to a boil. Add the wild rice and 1/4 teaspoon of the salt. Reduce the heat to low, cover and simmer until the water is absorbed and the rice is tender, about 45 minutes.
• In a saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the chopped onion and saute until soft and lightly golden, about 6 minutes. Add the garlic, cumin and cinnamon and saute for 1 minute longer; don't let the garlic brown. Add the stock, lentils and the remaining 1/2 teaspoon salt and bring to a boil over high heat. Reduce the heat to low, cover partially and simmer until the lentils are tender but still firm, about 30 minutes.
• While the rice and lentils are cooking, heat the remaining 1 tablespoon olive oil in a nonstick frying pan over medium heat. Add the sliced onion and saute until brown and crispy, about 30 minutes.
• To serve, reheat the tomato sauce gently over medium heat. On a serving platter, spread the lentils in a layer; top with a layer of the rice. Pour the tomato sauce over the rice and top with the onion rings. Garnish with the cilantro.