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Persian Wild Rice with Lentils

Wild Rice and Lentils
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6
Author Terradon Iler

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

  1. 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.

  2. 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.
  3. 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.
  4. Heat a small pan and dry saute your cumin until fragrant. This may take 2-4 minutes.

  5. Saute the fennel bulb and ginger together then add raisins, dates, and all spices except the saffron.

  6. 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.