Persian Wild Rice with Lentils
This is a warm and inviting dish.
Persian Wild Rice with Lentils
Wild Rice and Lentils
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6
Ingredients
- 1.5 cups green lentils soaked
- 2 cups wild rice
- 2 cups Imagine No Chicken Broth
- 1 fennel bulb sliced thinly
- 3 tsp ginger minced
- 1 tsp Himalayan sea salt
- 1/4 tsp black pepper
- 1/2 tsp turmeric
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1/4 tsp cardamom
- 1/8 tsp toasted cumin
- 1/2 tsp saffron: dissolved in 2 tablespoons warm water
- 3/4 cup raisins
- 3/4 cup dates pitted and chopped
Instructions
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Cook the wild rice in the broth. I use a rice cooker to do this. 1 scoop of the wild rice per line on the rice cooker. Cook on the regular setting. After cooking pour into a bowl.
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If cooking rice on the stove, bring 3 cups water or stock to a boil, stir in 1 cup uncooked Wild Rice reduce heat and simmer, covered 40-45 minutes or just until kernels puff open. Uncover and fluff with a fork and simmer an additional five minutes. Drain off any excess liquid.
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Sort through the lentils to make sure that there are no rocks and then rinse and put in water and boil for about 30 minutes, or until soft.
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Heat a small pan and dry saute your cumin until fragrant. This may take 2-4 minutes.
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Saute the fennel bulb and ginger together then add raisins, dates, and all spices except the saffron.
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Layer into a bowl or on a plate and serve with joy!
Recipe Notes
You could top this with Daiya Cheese, Nutritional Yeast or chopped almonds.
S
April 20, 2021 at 10:58 amPlease say what to do with what has been “set aside” in pt 5
Marianne Saint George
January 31, 2022 at 9:38 pmHi Suzanne, I have updated the recipe. Apologies for the mistake!