Rice Pilaf With Lentils And Split Peas Recipes

LENTIL RICE PILAF WITH CARAMELIZED ONIONS (MUJADARA)

Steps:

• prep the ingredients: Add the lentils into a small saucepan and add water until the lentils are covered by at least 2 inches. Cook the lentils over medium-high heat until almost tender, about 15-18 minutes. Drain; set aside. Soak the rice in a bowl of cold water for 20 minutes while you caramelize the onions.
• onions: Add the olive oil into a deep, thick-bottomed pot (with a lid), like a dutch oven. Heat the olive oil over medium heat. Once it's hot, add the onions and stir them around to coat with the oil. Set a timer for 20 minutes and cook the onions for a total of 18-22 minutes, stirring often, or until the onions are a deep orange or brown color. If the onions start to brown before the 10-minute mark, lower the heat. Ideally, they should start developing color around 12-15 minutes. And from that point on, you'll need to stir the onions often so that they don't burn. Remove the onions to a plate lined with a paper towel.
• rice pilaf: Drain the soaked rice thoroughly and add it to the oil remaining in the pot (if you have less than a tablespoon, add a little more). Sauté the rice in the remaining oil for 2 minutes. Add the lentils to the pot and season with the cumin, coriander, turmeric, allspice, cinnamon, sugar, and salt. Add 1 1/2 cups of water and let the water come to a rolling boil, cover, lower the heat to the lowest setting, and let cook for 15 minutes. Remove the pot from the stove. Grab a piece of paper towel large enough to cover the pot. Add the caramelized onions to the top of the rice and place the paper towel flat on the pot before placing the lid on top. Let sit for 10 minutes (your stove should be off at this point). Fluff and mix in the onions before serving.

LENTIL CURRY WITH RICE & SPLIT PEA

Steps:

• Wash and soak your lentils, split peas, and rice in a single large bowl of at least 10h. Make sure to add a lot of water as these are going to swell and double the volume.
• Place a big saucepan on medium heat and bring all the dry spices and leaves, cover and stir now and then for about 5 mins.
• Meanwhile, chop the onions, mince the ginger, turmeric, and garlic. Bring them in the pan and give them a stir for 2 mins before adding the coconut oil and stir again. cover them and let them cook for 8 mins on medium heat as you keep on stirring.
• Rince the legumes and drain the water.
• Bring them in the pan, stir everything together, then cover with some boiling water. The water should be covering about 2 cm above the legumes.
• Increase the heat till the boiling takes place then reduce to medium high heat
• Cover and let this cook for about 12 minutes on medium heat, you keep on stirring now and then, BUT YOU MUST BE VERY GENTLE when STIRRING.
• In between, add any cream of your choice, I added my yummy creamy carrot sauce.
• During this time, rinse out your spinach, cut them into halves if you've big leaves. wipe your mushrooms with a kitchen paper to wipe off any soil. Cut them into desired size.
• Add salt, peppers and turn off the heat.
• Add the mushrooms and the spinach, fold them in GENTLY, Cover, and leave the meal to cool for about 10 mins then serve and enjoy your lentil curry with rice & split peas.
• NOTE; since the legumes are already soft and swollen, they're not going to take long to cook, so don't overload them with water unless you want a lot of sauce which we can say soup!

RICE PILAF WITH LENTILS AND SPLIT PEAS

Steps:

• Spray a heavy, wide pan with a tight-fitting lid with non-stick cooking spray. Add onion, garlic and salt. Sweat until aromatic, stirring constantly.
• Add rice and stir to coat. Continue stirring until rice smells nutty.
• Add water, sesame oil, bouilion cubes, lentils, peas, spices and bay leaf. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Remove from heat and let stand 5 to 10 minutes.
• Remove Bay leaf.
• Fluff with a fork, Mix in pine nuts and celery. Serve.

RICE PILAF WITH PEAS

Steps:

• Brown diced bacon, and drain on a paper towel.
• Drain all but 1/4 c.
• drippings.
• Cook onions in drippings till clear (about 5 mins.) Add uncooked rice, peas, broth, and pepper.
• Cover with lid and bring to boil.
• Turn burner to simmer for 15-20 minutes or until rice is tender.
• Add bacon crumbles, stir in and serve immediately.

SPICY RICE, BEAN AND LENTIL CASSEROLE

Steps:

• In a non stick saucepan, heat oil over medium high heat.
• Add garlic, onions and green pepper, cook for 3 minutes.
• Stir in stock, brown rice, lentils, basil and chili powder, bring to boil.
• Reduce heat to medium low and cook, covered and stirring occasionally, for 30 to 40 minutes or until rice and lentils are tender and liquid is absorbed.
• Stir in beans, corn and salsa, cover and cook for 5 minutes or until heated through.

RICE COOKER PILAF WITH BROWN RICE, LENTILS, AND WILD RICE

Steps:

• Remove the inner pot from the rice cooker.
• Place the rices and lentils in a sieve, rinse under running water.
• Add the onion, the rices, and the lentils to the inner pot. Add the water, the pepper, the cardamom, and the chicken bouillon granules. Stir ingredients.
• Return inner pot to rice cooker and press "cook." If pilaf is not sufficiently done after it switches from "cook" to "warm," re-close the rice cooker and keep on "warm" for another 5-10 minutes. Cooking time should be approximately 45 minutes, your rice cooker may vary.

LENTIL PILAF

Steps:

• Clean the lentils with fresh cold water to avoid foaming when cooking.
• Mix 2 cups of lentils with the 8 cups of water and 1 tablespoon of salt.
• Heat on high, uncovered for approximately 30 minutes, mixing slightly every 10 minutes, removing any foam that may have come up.
• After the lentils turn tender and soft (not melted), make sure there is only about 2 cups of water remaining (add or remove water).
• Add the half cup of rice. Cook for 10 mins at medium fire.
• Simultaneously with the rice, fry the chopped cup of onion in the olive oil and vegetable oil until golden brown (should be about 10 minutes).
• After the 10 minutes pass, slowly pour the oil and onion over the lentils and rice. Lower the heat to Low, and let it lay for 10 minutes (do NOT mix).
• After the 10 minutes pass, add the quarter cup of vinegar and mix everything.
• Cover with a thick clean kitchen towel and leave covered for about 10 minutes.
• After the 15 minutes pass, you should have a thick pilaf of lentils and rice, with onions showing up here and there.

EAST INDIAN SPLIT PEA PILAF

Steps:

• In a large saucepan, combine peas and 4 cups water. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until tender. Drain and keep warm., In a large nonstick skillet, cook the bay leaf in oil until golden, about 3 minutes. Add onion; saute until tender. Stir in the seasonings; saute for 30 seconds. Add the rice; cook and stir for 3 minutes. Stir in broth and remaining water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Add peas; heat through. Discard bay leaf.