Mediterranean Persian Lentil & Rice Pilaf: A Vegetarian Delight for Your Summer Picnic!

Allergens

Soy (found in some vegetable broths, check the label)

Ingredients

• 1 cup brown basmati rice
• 2 cups water
• 1/4 tsp saffron threads
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1 medium carrot, diced
• 1 small zucchini, diced
• 1 cup green lentils, rinsed and drained
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions

1. In a small bowl, combine water and saffron threads set aside.
2. Rinse the brown basmati rice under cold water until the water runs clear.
3. In a medium saucepan, bring the saffron infused water to a boil, add the rinsed rice, cover, reduce heat to low, and simmer for 15 minutes or until the rice is cooked through but still has some bite. Remove from heat and let it stand, covered, for another 10 minutes.
4. In a large skillet, heat olive oil over medium heat. Add chopped onion, and cook for about 3 minutes or until softened.
5. Stir in carrot and zucchini, cooking for another 4 5 minutes, or until the vegetables are just tender.
6. Stir in lentils, then pour in the vegetable broth. Bring to a boil, cover, reduce heat to low, and simmer for about 20 30 minutes or until lentils are cooked through but still have some bite. Season with salt and pepper.
7. Fluff the cooked rice with a fork and gently fold it into the skillet with the cooked vegetables and lentils. Adjust seasonings to taste. Garnish with fresh parsley before serving.

Chef’s Insight

The aromatic saffron infuses the rice with a subtle sweetness that perfectly complements the earthy lentils and tender vegetables.

Notes

Feel free to experiment with different vegetables, such as sweet potatoes or cauliflower.