Wild Rice With French Green Lentils Recipes

WILD RICE AND LENTIL SALAD

Steps:

• Prepare rice according to package directions. Drain; rinse with cold water. Place lentils in a small saucepan. Add water; bring to a boil. Reduce heat; simmer, covered, until tender, 20-25 minutes. Drain; rinse with cold water., In a small bowl, whisk oil, lemon juice, vinegar, garlic and salt until blended. In a large bowl, combine rice, lentils, tomatoes and green onions; drizzle with dressing. Just before serving, stir in arugula and cheese.

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.

FRENCH LENTILS WITH GARLIC AND THYME

Steps:

• Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and sauté until softened, 5 to 10 minutes.
• Add 6 cups water, lentils, thyme, bay leaves and salt. Bring to a boil, then reduce to a fast simmer.
• Simmer lentils until they are tender and have absorbed most of the water, 20 to 25 minutes. If necessary, drain any excess water after lentils have cooked. Serve immediately, or allow them to cool and reheat later.

WILD RICE & LENTIL STUFFED DELICATA SQUASH WITH CRANBERRIES & PECANS

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Make the pilaf. Set a large saute pan with lid (or a medium dutch oven) over low heat. Add the olive oil. When hot, add the onion. Cook, stirring occasionally, until translucent, about 8 minutes. Add the rice and cook, stirring frequently, until a few pieces of the rice start to get golden on the ends, about 3 minutes. Add the garlic, 1 teaspoon curry powder, cumin, salt, and pepper and cook, stirring frequently, for one more minute.
• Add 3 cups of the vegetable broth, the brown sugar, and the lentils. Increase heat to high and bring to a boil. Then reduce heat to a simmer, stir, and cover. Set the timer for 40 minutes, stirring occasionally. If the mixture begins to get too dry before being cooked all of the way, add additional broth. If the mixture seems too wet after cooking for awhile, vent the pan to help some of the liquid evaporate. I've found making the pilaf is not an exact science as each pan is different, so just monitor your pilaf as it cooks. Pilaf is done when it's relatively dry and the lentils and rice are tender, about 40 minutes.
• Remove pilaf from heat and stir the dried cranberries and chopped pecans. Taste and add the remaining teaspoon of curry powder and more salt and pepper if you wish.
• Meanwhile, while the pilaf cooks, prepare the delicata squash. Cut the stems off the ends, half lengthwise, scrape the seeds out with a spoon, and brush the inside of each half with olive oil. Sprinkle with salt and pepper and place cut side down on a large baking sheet. Bake for about 20 minutes, until fork-tender and golden around the edges. Remove from oven.
• When ready to serve, flip over the delicata squash and spoon pilaf into the squash halves. I like to mound it just a bit but not too much or serving will become interesting (as in messy). You may have some pilaf left over. Transfer to serving plate and sprinkle chopped parsley over the top. Serve.