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.
Ingredients
- 1½ 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)