Pilafi me Fakes (Green Lentil Pilaf)

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Pilafi me Fakes (Green Lentil Pilaf)

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This highly seasoned Greek lentil and rice pilaf combines a unique blend

of flavors, including coriander, allspice, and extra-virgin olive oil. The

pilaf is then tossed with a sweet and sour honey-vinegar sauce. Preparation

hint: Quickly boiling lentils is a shortcut to longer soaking. Serve with

pita bread.

 

Cuisine: Greece

Prep Time: 25 Minutes

Cooking Time: 40 Minutes

Yield: 4 Servings

Source: EthnicGrocer

>printable version

 

 

 

 

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Ingredients

 

3/4 cup(s) Green Lentils, picked over and rinsed

1/3 cup(s) Extra-virgin olive oil

1 Onion, thinly sliced

1/2 teaspoon(s) Allspice, ground

3/4 pound(s) Carrots, medium dice

3/4 cup(s) Long-grain rice

2 cup(s) Chicken stock

to taste Sea salt

1 tablespoon(s) Honey

1 tablespoon(s) Red wine vinegar

3 tablespoon(s) Parsley, fresh, finely chopped

to taste Black pepper, freshly ground

1 tablespoon(s) Coriander, ground

 

 

 

 

 

 

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Instructions

 

Place lentils in a saucepan and cover with water; bring to a boil. Drain and

reserve.

Meanwhile, heat 2 tablespoons oil in a heavy skillet and sauté onion until

soft, about 6 minutes. Stir in coriander, allspice, bay leaves, and carrot.

Cook, stirring occasionally, about 5 more minutes.

Stir in rice until grains whiten, about 2 minutes. Add the lentils, stock,

and salt to taste. Bring to a boil, without stirring, until all liquid is

absorbed, about 10 minutes.

Remove from heat, cover with a tight-fitting lid, and set aside in a warm

spot for about 30 minutes.

Combine honey and vinegar in a small saucepan. Stir in remaining oil and

heat over a low flame. Stir in parsley, oregano, and salt and pepper to

taste.

Place pilaf on a warmed platter, and top with honey sauce

 

 

 

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