Black Beluga Lentil Pilaf |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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No, silly, not fish roe! A recently discovered heirloom pulse I tried for the first time, beluga lentils are earthy and delicious; not mealy or dry textured! Once cooked, the lentils do look like caviar! Makes a good filling for tortillas, too! Recipe compliments of Westbrae Naturals (with just a few minor changes.) 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:
1. Heat the olive oil in a large wide saucepan on medium heat.
2. Add the onion, cumin seeds and rice and cook; about 8-10 minutes.
3. Add the garlic; stirring for 1 minute longer.
4. 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.
5. Remove lid and stir in the lentils and the currants with the rice.
6. Sprinkle with black pepper; garnish with parsley and lemon slices.
7. Note: Serves four as a side dish or serves two as a main dish.
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