Brown Rice and Lentil Pilaf with Turmeric.

Brown Rice and Lentil Pilaf with Turmeric is the perfect blend for those who want a hearty texture packed with nutrients and savory flavors. The turmeric adds color and a unique flavor to this dish but can also help reduce inflammation in the body.  

Don’t forget to pin this for later!

This dish can serve as a stand alone or an addition to your main course. Serving Brown Rice and Lentil Pilaf with Turmeric will surprise those who take part in this combination of flavors and textures.

Let’s highlight a few aspects of this meal that make it so nutritious. Brown Rice and lentils are a good source of fiber, while the Green Lentils also provide a variety of nutrients that are bodies need such as protein, B vitamins, folate, iron, potassium, and manganese.   Adding Lentils as a staple to your kitchen can open the door to a variety of nutritious dishes and flavors. It’s all about combining them with spices and herbs, and in this recipe, the almonds add the perfect contrast to the texture of the rice and lentils by adding a satisfying crunch to each bite. The unique combination of ingredients in this recipe is sure to be a crowd pleaser.  

Videos You May Like

Here’s How To Make Brown Rice and Lentil Pilaf with Turmeric

The details:

Step 1: Wash and soak the lentils and rice in water in separate bowls for 1 hour. Then drained.

Step 2: In a dutch oven, add the lentils and cover with water by 1 inch. Boil for 10 minutes until al dente. Drain the lentils into a sieve.

Step 3: Preheat the dutch oven again over medium heat. Add avocado oil, onion and garlic and sauté for 4-5 minutes until soft and begging to brown. 

Add the turmeric, salt, and pepper and cook 1 minute longer to toast the turmeric.

Step 4: Increase the heat to medium-high. Add the rice, lentils, bay leaf, and broth or water. Bring to a boil then lower the heat, cover, and simmer. 

Cook for 35 minutes or until the rice and lentils are tender the liquid is absorbed. 

(Or pressure cook for 15 minutes on High Pressure in an instant pot.)

Once the rice and lentils are tender, remove the pot from the heat, remove the lid and let stand for 10 minutes. Then fluff the brown rice and lentils with a fork.

Step 5: Toss with freshly chopped parsley and sliced almonds. (optional)

I’d love to hear from you, so don’t forget to share it with me on Youtube or Instagram @healthyelizabeth if you make it, so I can share it too!! It’s really exciting to see when you make my recipes!

Printable Recipe + Shop the Ingredients

Brown-Rice-and-Lentil-Pilaf next to a side salad

Brown Rice and Lentil Pilaf with Turmeric.

Brown Rice and Lentil Pilaf with Turmeric is the perfect blend for those who want a hearty texture packed with nutrients and savory flavors.
Print Recipe
Prep Time:5 minutes
Cook Time:20 minutes
Soak the rice and lentils:1 hour
Total Time:1 hour 25 minutes

Ingredients

  • cups jasmine brown rice soaked and drained
  • 1 cup dried green lentils soaked and drained
  • 4 cups broth or water or a combination of both
  • ½ teaspoon ground turmeric
  • 1 large sweet onion thinly sliced
  • 3-4 garlic cloves minced
  • 1 bay leaf
  • 2 tablespoons avocado oil or olive oil
  • salt and pepper to taste
  • ½ cup sliced almonds toasted or raw
  • ¼ cup parsley finely chopped, optional

Instructions

  • Wash and soak the lentils and rice in water in separate bowls for 1 hour. Then drained.
  • In a dutch oven, add the lentils and cover with water by 1 inch. Boil for 10 minutes until al dente. Drain the lentils into a sieve.
    *We will continue cooking the lentils with the rice.
  • Preheat the dutch oven again over medium heat. Add avocado oil, onion and garlic and sauté for 4-5 minutes until soft and begging to brown.
    Add the turmeric, salt, and pepper and cook 1 minute longer to toast the turmeric.
  • Increase the heat to medium-high. Add the rice, lentils, bay leaf, and broth or water. Bring to a boil then lower the heat, cover, and simmer.
    Cook for 35 minutes or until the rice and lentils are tender the liquid is absorbed.
    (Or pressure cook for 15 minutes on High Pressure in an instant pot.)
    Once the rice and lentils are tender, remove the pot from the heat, remove the lid and let stand for 10 minutes. Then fluff the brown rice and lentils with a fork.
  • Toss with freshly chopped parsley and sliced almonds. (optional)
Course: Main Course, Salad, Side Dish
Servings: 6
Author: Healthy Elizabeth

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating