rice & lentils with vegetables (chicken optional)
(1 rating)
This recipe takes it spice inspiration from Moorish Spain and North Africa. The sweet spiciness of cinnamon with the acidic heat of cumin and the rich warmth of smoked paprika impart a tastiness to the plainer ingredients. This recipe can be made vegetarian by simply omitting the chicken.
(1 rating)
yield
2 as a main dish
prep time
15 Min
cook time
45 Min
Ingredients For rice & lentils with vegetables (chicken optional)
- RICE AND LENTILS IN THE OVEN
-
1/2 crice
-
1/2 clentils (any), dry
-
1/4 tspsalt
-
2 cboiling water
- SPICES, VEGETABLES (AND CHICKEN)
-
1 Tbspolive oil
-
1 stickcelery, diced
-
1 dashasafoetida (hing)
-
ORreplace celery and asafoetida with 1/2 small onion, diced, and 1 clove garlic, minced
-
1 1/2 csliced yellow summer squash or zucchini
-
3 cfresh spinach, coarsely chopped
-
1 Tbspwater
-
6 ozcooked chicken, diced
- DRESSING
-
3 Tbspolive oil
-
2 Tbspred wine vinegar or lemon juice
-
1/2 tspground cumin
-
1/2 tspground cinnamon
-
1/2 tspsmoked paprika, hot paprika or chili powder
-
1/4 tspblack pepper, freshly ground
-
1/4 tspsalt
How To Make rice & lentils with vegetables (chicken optional)
-
1Preheat oven to 375F. Wash and drain the lentils, discarding any debris.
-
2In a square glass baking dish, mix together rice, lentils, and salt. Stir in boiling water. Cover with foil.
-
3Bake 30 minutes or until both rice and lentils are well cooked (pleasantly softened and not raw tasting). Drain and discard any remaining water.
-
4Using medium high heat, warm 1 tablespoon olive oil in a saute pan (with cover for steaming the spinach later). Saute the celery and asafoetida (or onion and garlic) for about 3 minutes.
-
5Add sliced squash and continue to saute on medium high heat, allowing the squash to toast a bit, about 5 minutes.
-
6Add the spinach and 1 tablespoon water and cover to steam the spinach for 1 minute. Optionally, add chicken, replace the cover and heat an additional minute or until the spinach is soft and the chicken is heated through.
-
7In a tightly sealed container, shake the 3 tablespoons olive oil, cumin, cinnamon, paprika, salt, and pepper with the 3 tablespoons olive oil and the red wine vinegar until thoroughly mixed.
-
8Pour the dressing into the spinach and squash mixture while it is still on the heat. Stir and remove from heat. Allow to sit one minute in the hot pan to help the spices mellow.
-
9Toss together the rice and lentils with the dressed spinach and squash mixture. Serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Rice & Lentils with Vegetables (Chicken Optional):
ADVERTISEMENT