It’s always great to have this rice and lentil dish on hand in the fridge. I often make a big batch of this each Monday and serve it at least a couple times a week with dinner.
It’s the perfect thing to go under a stew or anything saucy — or along side almost any vegetables, chicken, or meat. And if I make a quick soup, I throw some in there, too! And yes, it’s also delicious on its own.
I’m happy to say my picky 6-year old eater included, everyone in the house likes this!
Step 1: In a medium sauce pan, over medium-low heat, add the lentils to enough olive oil to coat the bottom of the pan.
Step 2: Gently saute for about 5 minutes, stirring every minute or so.
Step 3: Add the rice, stock or broth and spices. Turn the heat to high and bring to a boil. Immediately reduce the heat to low, cover, and simmer until all the liquid is absorbed and the rice is soft, about 20 minutes.
Step 4: Add the honey and season to taste with salt and pepper.
Some additional notes:
The lentils here add texture because they will remain a bit crunchy (like a soft nut). If you prefer them softer, cook them separately to the desired texture and then add them to the rice.
To make the rice on its own, use 1 cup less liquid.
Image: Getty/ALLEKO