[Recipe] Luscious Rice and lentil pilaf

Luscious Rice and lentil pilaf

With hints of cinnamon, cumin and coriander, this pilaf warms hearts and bones. The ingredients are not only inexpensive but are easy to find and likely already in your pantry. Paired with a side salad, this meal is completely balanced. You could even use the yogurt dressing on the salad! 

Total time: 50 mins
Serves 6

Ingredients

YOGURT DRESSING:
1 cup plain yogurt
2 tbsp lemon juice
1/2 tsp minced garlic
1/2 tsp salt

RICE AND LENTILS:
1 1/4 cups green or brown lentils, rinsed
Salt and pepper
3 tbsp canola oil
1 1/4 cups Basmati rice
3 garlic cloves, minced
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/8 tsp cayenne pepper
1 tsp sugar
3 tbsp minced fresh cilantro

Directions 

1. To make the dressing: Whisk all ingredients together in bowl and refrigerate.

2. Place lentils, 4 cups of water and 1 tsp salt medium saucepan over high heat and bring to a boil. Reduce the heat to low and cook until lentils are tender (~15 min). Drain and set aside. While lentils cook, place rice in medium bowl and cover by 2 inches with hot tap water; let stand for 15 minutes.
3. Gently stir rice grains to release excess starch then pour off water, leaving rice in bowl. Add cold tap water to the rice and then pour off the water. Repeat adding and pouring off cold tap water 4 to 5 times, until water runs almost clear. Drain rice.

4. Heat the oil, garlic, coriander, cumin, cinnamon, allspice, 1/4 teaspoon pepper, and cayenne in a Dutch oven over medium heat for 2 minutes. Add rice and cook, stirring occasionally, until edges of rice begin to turn translucent (~3 min). Add 2 1/4 cups water, sugar, and 1 tsp of salt and bring to boil. Stir in lentils, reduce heat to low, cover, and cook until all liquid is absorbed (~12 min).

5. Take the pot off the heat & remove lid. Place a dish towel over the pot and replace lid. Let stand for 10 minutes. Fluff rice and lentils with fork and stir in cilantro.

6. Serve with a drizzle of yogurt dressing and 2 cups of salad on the side.

[Recipe] Savory butter bean appetizer

Savory butter bean appetizer

I first tasted a very similar appetizer at my Uncle D's house after he and my aunt returned from a trip to Portugal. Although I am not a huge fan of beans, this appetizer blew me away. It was fresh with a bite from the garlic and onion. It was light but packed a flavorful punch. I immediately started my hunt for butter beans or mini Lima beans to recreate the dish with my own twist. I experimented with mashing the beans to help the "dip" stick to the cracker and infused more flavor into the beans by boiling them with garlic and a bay leaf. The result was fantastic!

Prep: 1 1/2 hrs (less if using canned beans)
Serves 10

Ingredients
1 cup dried Butter beans/mini Lima beans (or 2 cups prepared/canned)
1/2 small onion, diced small
2 tbsp olive oil, 2 tbsp white wine vinegar
2 tbsp parsley, minced
3 cloves of garlic, separated
1 bay leaf salt and pepper

Instructions
1. If you are using dried beans, place them in a bowl and cover them with 2 inches of water. Soak them overnight. If you are using canned or prepared beans, skip this step!
2. Rinse the beans and add them plus 2 crushed garlic cloves and the bay leaf to a medium sized pot. Cover with fresh water by at least 2 inches and bring to a simmer over medium heat. Cook, simmering gently for about 1 hours or until tender. If you are using canned or prepared beans, skip this step and just rinse them well. 
3. Once tender, drain the beans and remove the bay leaf and garlic. Add half the beans to a mixing bowl and mash.
4. Add in the rest of whole the beans, the onion, parsley, olive oil and vinegar. Mix carefully. Season with salt and pepper to taste. If you are a fan of olive oil, drizzle some over the top before serving.

[Wholesale Wholesome] Easy peasy Dahl Soup

Yum



Legumes (or beans as they are usually called) aren't the most popular ingredient in most canadian homes. Despite being high in protein and fibre and low in fat- they often need a little help in the flavor department to be a great substitute for meat. This recipe is a great introduction to lentils since it is tasty and super easy. Also- as a bonus- lentils are easier to digest than larger beans (like chickpeas) so you can expect fewer "side effects" from enjoying this recipe even if you aren't a bean aficionado.

This recipe is part of my Wholesale Wholesome recipes because all the ingredients were found at my local wholesale store (i.e. Costco).

Dahl Soup
Makes 4-6 servings
Ingredients
1 tbsp oil (olive or canola)
1 onion, chopped
2-3 cloves of garlic, minced
2 tbsp of your favourite curry powder
juice of 1 lemon
1 can of lentils (~18oz)

Directions
1. Saute the onion and garlic in the oil until they are browned, about 10min.
2. Add in the curry powder and toast for 1 min.
3. Add lemon juice and lentils.
4. Add enough water to cover the mixture as well as salt and pepper to taste.
5. Let simmer for 20 - 30 min, until the lentils are softened then enjoy!

Note: add touch of coconut milk to make this dish a bit more creamy. Also, you can blend it up if you are in the mood for a more smooth consistency.