Mediterranean Lentils and Rice
Preparation time: 10 Minutes
Cook Time: 45 Minutes
Makes: 6-8 Servings
- 2 T olive oil
- 1 onion, peeled and minced
- 2 tsp. ground cumin
- 2 tsp. ground cinnamon
- ½ tsp. cayenne pepper
- ¾ Cup green lentils
- 1 (14 ½ oz) can beef broth or water
- 1 (14 oz) can crushed tomatoes
- 1 ½ Cups water
- ⅔ Cup dried currants or raisins
- ½ Cup uncooked wild rice or 1 Cup farro or barley
- Feta or parmesan cheese, optional
In a medium sauce pan, boil 2 cups water and add wild rice. Cook rice for 20 minutes at low simmer. (If using barley or farro, do not cook ahead). Heat oil in a wide skillet and add onion, cumin, cinnamon, and cayenne. Cook over medium heat until onion is soft. Add lentils and beef broth and bring to a boil. Cover, reduce heat to simmer and cook 20 minutes.
Remove cover, add tomatoes, water, currants (raisins), and wild rice or farro or barley. Bring back to a boil, then reduce heat and cover. Simmer gently for 20 minutes or until the rice is completely cooked.
Serve topped with crumbled feta cheese or Parmesan in desired (feta is strongly recommended for flavor!). Serve with steamed asparagus, Brussels Sprouts, or broccoli.