This Red Lentil & Wild Rice Pilaf offers a comforting, nutrient-rich side dish that balances the nutty chew of wild rice with the creamy softness of red lentils. Aromatic garlic, thyme, and fresh parsley elevate the simple vegetable stock into a flavorful base. It’s perfect for potlucks, weeknight dinners, or as a wholesome accompaniment to roasted meats. The combination of textures makes every bite interesting, while the vegan-friendly ingredients ensure it suits various dietary needs. Easy to prepare and deeply satisfying, this pilaf brings rustic elegance to any table.
Red Lentil & Wild Rice Pilaf
Description
This Red Lentil & Wild Rice Pilaf offers a comforting, nutrient-rich side dish that balances the nutty chew of wild rice with the creamy softness of red lentils. Aromatic garlic, thyme, and fresh parsley elevate the simple vegetable stock into a flavorful base. It&# 226;ÂÂs perfect for potlucks, weeknight dinners, or as a wholesome accompaniment to roasted meats. The combination of textures makes every bite interesting, while the vegan-friendly ingredients ensure it suits various dietary needs. Easy to prepare and deeply satisfying, this pilaf brings rustic elegance to any table.Ingredients
Directions
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In a small saucepan, heat 2 cups of the vegetable stock to a simmer over medium heat.
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Add the wild rice to the simmering stock, season with salt, and cook until tender, about 35 minutes. Drain and reserve the rice.
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Preheat the oven to 375 degrees F (191ðC).
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Bring the remaining 4 cups of stock to a boil in a separate pot.
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In an ovenproof skillet or saucepan with a tight-fitting lid, heat 1 tablespoon of olive oil over medium-high heat.
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Add the minced garlic and cook until golden, about 3 minutes.
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Add the diced red onion and cook until the edges are brown, about 5 minutes.
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Stir in the thyme and long-grain rice, cooking until the rice is hot to the touch, about 3 minutes.
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Remove from heat and pour in the boiling stock.
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Stir in the dried red lentils.
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Return the pan to the heat and bring the mixture to a simmer. Season with salt and pepper to taste.
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Cover the saucepan with heavy-duty aluminum foil, pressing it down to the surface of the liquid and crimping the edges to seal. Place the lid on top.
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Transfer the pan to the lower rack of the oven and bake until the liquid is absorbed, 15 to 20 minutes.
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Remove from the oven and transfer the mixture to a large bowl.
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Fold in the cooked wild rice, chopped parsley, and the remaining tablespoon of olive oil.
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Transfer to a serving dish and garnish with sprigs of fresh parsley or thyme.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 3221.4kcal
- % Daily Value *
- Total Fat 360.1g554%
- Saturated Fat 54.0g270%
- Cholesterol 0.0mg0%
- Sodium 0.3mg1%
- Total Carbohydrate 8.4g3%
- Dietary Fiber 0.1g1%
- Sugars 0.0g
- Protein 0.8g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of water or stock to restore moisture.
You can use all brown rice or all white rice instead of the wild rice blend if preferred. For a gluten-free option, ensure your vegetable stock is certified gluten-free.
Do not skip sealing the pan with foil; this traps steam and ensures the rice and lentils cook evenly without burning. If the rice is still crunchy after 20 minutes, add 5 more minutes in the oven.
