Wild Rice With French Green Lentils

Name: Wild Rice With French Green Lentils
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6-8 serving(s)
Ingredients: 4 1/4 cups water, divided; 1 1/2 teaspoons salt, divided; 1 cup wild rice (about 6 ounces); 2 whole cloves; 1/2 onion, chopped; 2 tablespoons extra virgin olive oil; 1 medium carrot, chopped; 1 celery, chopped; 2 garlic cloves, chopped; 4 ounces pancetta, cut into 1/4-inch cubes; 1/2 cup dry green lentils; 1 bay leaf; 2 tablespoons fresh parsley, chopped

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Recipe by Abby Girl

I love different colours and texture when I am looking for a new recipe....and this one fit the bill! I got this recipe from Bon Appetit and used it for Thanksgiving. Everyone loved it!!! Most --or-- all of the prep work can be done the day ahead...just re-warm the rice-lentil mixture

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READY IN: 1hr 30mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

Wild Rice
4 ¹⁄₄

cups water, divided
1 ¹⁄₂

teaspoons salt, divided
1

cup wild rice (about 6 ounces)
Rest of Ingredients
2

whole cloves
¹⁄₂

onion, chopped
2

tablespoons extra virgin olive oil
1

medium carrot, chopped
1

celery, chopped
2

garlic cloves, chopped
4

ounces pancetta, cut into 1/4-inch cubes
¹⁄₂

cup dry green lentils
1

bay leaf
2

tablespoons fresh parsley, chopped

DIRECTIONS

Bring 2-1/2 cups water and 1 tsp salt to boil in medium saucepan.
Add rice and bring to boil.
Reduce heat, cover and simmer until rice is just tender, about 45 minutes.
Drain.
Return rice to pan.
Heat oil in large saucepan over medium heat.
Add cloves, onion, carrot, celery and garlic; saute until beginning to brown, about 10 minutes.
Add pancetta and saute until crisp, about 5 minutes.
Add lentils; stir 1 minute.
Add 1-3/4 cups water, 1/2 tsp salt, and bay leaf; bring to boil.
Reduce heat, cover and simmer until lentils are tender, about 35 minutes.
Remove from heat (some liquid may remain in pan).
Discard cloves and bay leaf.
Stir rice into lentil mixture (can be made 1 day ahead, cover and chill).
Simmer rice-lentil mixture uncovered over medium heat until heated through and liquid is absorbed, about 6 minutes (if made the day ahead of time, you may need to add more water or chicken stock).
Stir in parsley.
Season to taste with salt and pepper.
Note: Leftovers can be made into soup for the next day.
Just add some chicken stock, milk or cream to the rice-lentil mixture.