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.
1/2 teaspoon(s) Allspice, ground
1 tablespoon(s) Red wine vinegar
to taste Sea salt
1 tablespoon(s) Coriander, ground
1/3 cup(s) Extra-virgin olive oil
1 tablespoon(s) Oregano
3/4 cup(s) Green Lentils, picked over and rinsed
1 Onion, thinly sliced
2 Bay leaves
3/4 pound(s) Carrots, medium dice
3 tablespoon(s) Parsley, fresh, finely chopped
to taste Black pepper, freshly ground
1. Place lentils in a saucepan and cover with water; bring to a boil. Drain and reserve.
2. Meanwhile, heat 2 tablespoons oil in a heavy skillet and saut; onion until soft, about 6 minutes. Stir in coriander, allspice, bay leaves, and carrot. Cook, stirring occasionally, about 5 more minutes.
3. 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.
4. Remove from heat, cover with a tight-fitting lid, and set aside in a warm spot for about 30 minutes.
5. For the sauce, 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.
6. Place pilaf on a warmed platter, and top with honey sauce.