Mediterranean Lentil Rice Pilaf
A cozy lentil and rice pilaf with onion, cumin, paprika, lemon, and herbs for a filling vegetarian meal.
Instructions
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Rinse lentils and rice separately until the water runs clearer.
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Warm olive oil in a pot and cook onion until golden at the edges.
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Add cumin, paprika, lentils, rice, salt, and pepper, then stir to coat the grains.
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Pour in water and bring to a boil.
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Cover and simmer until rice and lentils are tender and liquid is absorbed.
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Turn off the heat and rest the pilaf covered so the grains finish steaming.
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Fluff with a fork, then add lemon juice and parsley.
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Taste and adjust salt before serving warm.
Tips
Resting the pilaf covered is important; it makes the rice fluffy instead of wet.
Notes
Nutrition is an estimate and may vary by ingredient brand, portion size, and cooking method.
Nutrition per serving
Frequently asked
Can I make this ahead?
Yes. Prepare it ahead and store it covered in the refrigerator when appropriate.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I adjust the seasoning?
Yes. Taste near the end and adjust salt, acid, herbs, or spices gradually.
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