Black Beluga Lentil Pilaf
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 tablespoons extra virgin olive oil
- 1⁄2 cup onion, chopped
- 1 garlic clove, minced finely
- 1 teaspoon cumin seeds or 1/2 teaspoon cumin powder
- 1 cup basmati rice (I used brown basmati rice for added nutrition)
- 3 tablespoons dried currants or 3 tablespoons raisins
- 1 3⁄4 cups vegetable broth or 1 3/4 cups chicken broth
- salt, to taste
- 1 (15 ounce) can beluga black lentils, rinsed and drained
- fresh ground black pepper
- fresh flat leaf parsley (to garnish)
- lemon slice
directions
- Heat the olive oil in a large wide saucepan on medium heat.
- Add the onion, cumin seeds and rice and cook; about 8-10 minutes.
- Add the garlic; stirring for 1 minute longer.
- Pour in the broth and bring to a boil. Add salt to taste. Stir mixture, cover and reduce heat to low. Cook for about 20 minutes or until liquid is absorbed.
- Remove lid and stir in the lentils and the currants with the rice.
- Sprinkle with black pepper; garnish with parsley and lemon slices.
- Note: Serves four as a side dish or serves two as a main dish.
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RECIPE SUBMITTED BY
COOKGIRl
United States