It is a simply dish with rich aroma and full taste which will satisfy even the most delicate palate. This ideal “food for the brain” rich in fiber, protein and iron is excellent and as a side dish as a main course.
The pilaf can be served with boiled meat, fish or vegetables, and this time we bring you an easy and quick recipe with lentils and curry.
- 1 onion
- 1 teaspoon coarse sea salt
- 1 cup wild rice or rice mix
- 1/3 cup green lentils
- 2 teaspoons curry powder
- 3 tablespoons olive oil
Clean and chop the onion and saute with little olive oil. Add 2 and a half cups of lukewarm water. Add the curry and salt.
When the water start to boil, stir in the rice and the lentils, reduce the cooking temperature, cover the pan and cook for about 30 minutes until the rice and lentils absorb the liquid. If it’s necessary, add a little water.
After it’s cooked, leave the pilaf for 10 minutes in a covered pot. Optionally, you can add a little salt and pepper.