Red Lentil & Wild Rice Pilaf

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.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Mediterranean

Courses: Side Dishes

Difficulty: Advanced

Servings: 8

Calories: 3221.4

Dietary: Gluten-free, Vegan, Vegetarian

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

6 cup Light vegetable stock
1/2 cup Extra fancy wild rice

Directions

1
In a small saucepan, heat 2 cups of the vegetable stock to a simmer over medium heat.
2
Add the wild rice to the simmering stock, season with salt, and cook until tender, about 35 minutes. Drain and reserve the rice.
3
Preheat the oven to 375 degrees F (191ÃÂ°C).
4
Bring the remaining 4 cups of stock to a boil in a separate pot.
5
In an ovenproof skillet or saucepan with a tight-fitting lid, heat 1 tablespoon of olive oil over medium-high heat.
6
Add the minced garlic and cook until golden, about 3 minutes.
7
Add the diced red onion and cook until the edges are brown, about 5 minutes.
8
Stir in the thyme and long-grain rice, cooking until the rice is hot to the touch, about 3 minutes.
9
Remove from heat and pour in the boiling stock.
10
Stir in the dried red lentils.
11
Return the pan to the heat and bring the mixture to a simmer. Season with salt and pepper to taste.
12
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.
13
Transfer the pan to the lower rack of the oven and bake until the liquid is absorbed, 15 to 20 minutes.
14
Remove from the oven and transfer the mixture to a large bowl.
15
Fold in the cooked wild rice, chopped parsley, and the remaining tablespoon of olive oil.
16
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.

Keywords: red lentils, wild rice, pilaf, vegan side dish, mediterranean cuisine, vegetable stock, garlic, thyme, parsley, oven baked rice, grain bowl, healthy dinner, plant based, comfort food, herb garnish, olive oil, red onion, brown rice, white rice, meal prep, gluten free

Read it online: https://www.chefs-mate.com/recipe/red-lentil-wild-rice-pilaf/