lentil rice

Lentils are highly nutritious, particularly a good source of protein, dietary fiber, iron and potassium. The high protein content in lentils makes them an excellent meat substitute. Note: Older lentils may take longer to cook and shed their outer skins as they cook. Salt added to the cooking water will toughen the beans. Add salt once the lentils are completely cooked. Place lentils in a large saucepan. Cover with water to 2 inches above lentils. Bring salted water to a boil, place the rice in the boiling water and cook for about 10 minutes Add strained lentils to the boiling rice. Pile up the rice on top in the shape of a pyramid. Poke one or two holes in the rice pyramid with the handle of a wooden spatula. This is done for steaming purposes. Cover and cook on high for 4-5 minutes unit rice is steaming. Place a clean dish towel or 2 layers of paper towels over the pot and cover firmly with the lid to prevent steam from escaping. Cook for 40-50 minutes.

Ingredients:

• 1 1/2 cups lentils
• 3 garlic cloves
• 1/4 teaspoon salt for cooking lentils
• 2 cups basmati rice
• 8 cups water for cooking rice
• 2 tablespoon salt for cooking rice
• 5 tablespoon olive oil

Directions:

1- Place lentils in a large saucepan. Cover with water to 2 inches above lentils; add garlic. Bring to a boil and simmer on low for 20 – 30 minutes, or until tender. Add salt in the last 5 minutes. Strain the lentils and remove the garlic. Set aside.

2- Place your rice in a large bowl. Wash rice a few times until the water looks clear. This is a very important step to remove the starch from the rice. Bring salted water to a boil, place the rice in the boiling water and cook for about 10 minutes. Make sure you stir the rice twice with a wooden spoon to loosen any grains that may have stuck to the bottom. Taste your rice. The grains should be soft on the outside but still firm in the center. At this point add the lentils to the rice stir it once.

3- Drain and rinse with cold water to stop additional cooking. Toss rice and lentils gently in colander.

4- Return the saucepan to the heat and add couple of tbsp olive oil with 2 tbsp of water till you hear sizzling sound. Pile up the rice on top in the shape of a pyramid. This shape leaves room for the rice to expand and enlarge.

5- Poke one or two holes in the rice pyramid with the handle of a wooden spatula. This is done for steaming purposes. Add 2-3 tbsp of olive oil on top.

6- Cover and cook on high for 4-5 minutes unit rice is steaming, then reduce the heat to medium low and place a clean dish towel or 2 layers of paper towels over the pot and cover firmly with the lid to prevent steam from escaping. Cook for 40-50 minutes.

7- Using one spatula full of rice at a time, place the rice on a serving platter without disturbing the crust. Finally, you remove the crusty bottom which is called tahdig and place it in a separate smaller plate.

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