Steak Hazelnut And Lentil Pilaf Recipes

QUINOA AND LENTIL PILAF

Steps:

• Heat 1 tablespoon of the olive oil over medium-low heat in a large nonstick skillet and add onion. Cook, stirring, until tender and just beginning to color, 5 to 8 minutes. Add a generous pinch of salt and garlic and continue to cook, stirring, until garlic is fragrant, another 30 seconds to a minute. Add remaining oil and stir in quinoa and lentils. Add herbs and pepper, stir together, taste and adjust salt. Remove from heat and serve, adding a squeeze of lemon to each serving.

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.

PEPPER STEAK AND RICE PILAF WITH MUSHROOMS

Steps:

• In a medium pot over medium to medium high heat add a tablespoon of oil and a tablespoon of butter. When butter melts, add chopped mushrooms and saute 3 to 5 minutes. Add water and cover the pot. Add rice and pilaf packet to water. Stir to combine, reduce heat and cook 18 minutes. Add parsley, fluff with fork.
• Preheat a large skillet over high heat. Add vegetable oil to really hot pan. Add meat and sear on all sides, 5 minutes. Season with salt and remove to a plate. Cover meat loosely with foil to hold heat. Reduce heat on pan to medium. Add butter to pan. Add peppers and a little onion. Saute peppers and onions 5 minutes. Sprinkle flour over vegetables and cook 1 minute longer. Whisk in sherry and start to pick up pan drippings. Whisk in consomme and continue whisking. Add tomato and black pepper. Slide meat back into the pan and coat with sauce. Reduce heat to low and simmer 5 minutes.
• Spoon Pepper Steak over Mushroom Rice Pilaf and serve.

LENTIL AND RICE PILAF

Steps:

• Rinse lentils. If possible, soak in warm water for at least 2 hours. Drain and set aside. If you don't soak the lentils, they may need more water and take longer to cook.
• Heat the oil in a large saucepan over medium-high heat. Add the onions, and saute until golden brown about 10-15 minutes. Set aside 1 cup of the sauteed onions for garnish. Add the rice to the onions and saute until well coated with oil, about 1 minute.
• Add lentils, water, salt, pepper, spices and bay leaf. Bring to a boil, reduce heat and cook covered over low heat for 20 minutes.
• Remove from heat and let stand for 5 minutes. Remove bay leaf. Fluff lentils with a fork. Serve on a large platter and scatter the remaining 1 cup of sauteed onions on top. Garnish with non-fat yogurt if desired. Be sure to taste for seasoning.

SKIRT STEAK WITH LENTIL SALAD

Steps:

• To make the lentil salad, put the water in a large saucepan. Wash the lentils in a colander and add to the saucepan. Add the carrots, bay leaf, thyme and salt. Cover and simmer 20 to 25 minutes. Do not overcook. Drain and remove the bay leaf and thyme sprigs.
• In a large mixing bowl combine the mustard, 3/4 cup of oil and the vinegar, onions, tarragon, salt and pepper. Blend well with a wire whisk. Add the lentils and stir. Serve warm, lukewarm or cool.
• To prepare the meat, sprinkle it on both sides with salt and pepper and brush with 1 tablespoon of oil.
• Heat a cast-iron skillet large enough to hold two steaks over high heat, add the steaks and brown them for 3 minutes for medium-rare. Turn and continue cooking until they are thoroughly browned, about 3 minutes more. Remove to a warm platter. Repeat the procedure for the two remaining steaks.
• Pour the fat from the skillet and reduce the heat. Add the butter, garlic and parsley. Cook briefly, stirring. Add any juices from the platter and blend well. Pour the sauce over the steaks and serve with the lentil salad immediately.

LENTIL PILAF

Steps:

• In a saucepan, brown shallot in oil. Add lentils and stir well. Add chicken stock and bay leaf. Bring to boil. Cover and let simmer at low heat about 45 minutes or until lentils are tender. Add more stock is needed. Drain if needed. Add salt and pepper at the end of cooking. Remove bay leaf.
• You'll need half this recipe to do the Vegetable Lentil Cream/Soup.

STEAK, HAZELNUT AND LENTIL PILAF

Steps:

• Stir together olive oil, 1/4 tsp cinnamon, 1/2 tsp cumin salt and pepper to taste, and lemon juice.
• Pour over meat to coat all pieces, and place in the refrigerator to marinate 2 hours.
• In a large sauce pan, heat 1 tsp oil.
• Roast hazelnuts until lightly golden, then add rice and 4 cups water, lentils, a splash of olive oil, boullion cube, remaining cumin and cinnamon, parsley, salt and pepper to taste.
• Bring to a boil and boil 5 minutes, uncovered.
• Reduce heat to low; cover and continue to cook 10 more minutes, without liftting lid.
• Remove from heat and allow to stand 5 more minutes before you lift the lid.
• Meanwhile, heat 1 tbsp oil in a saucepan over medium high heat, and sautei beef slices until cooked through (about 5-7 minutes); set aside.
• After rice has"rested" 5 minutes, fluff with a fork, and remove to a serving platter.
• Top with beef and freshly chopped parsley and garnish with lemon wedges.