Simply eating a rich aroma and full flavor will satisfy even the more sensitive palate. The ideal ‘food’ for the brain rich in fiber, protein and iron, and as a great favor as a main course.
- 1 onion
- 1 teaspoon coarse sea salt
- 1 cup rice or wild rice mix
- 1/3 cup green lenses
- 2 teaspoons curry powder
- 3 tablespoons olive oil
Pilaf can be served with cooked meat, fish or vegetables, and this time we bring you an easy and quick recipe with lentils and curry.
Clean the onion and finely chop it in olive oil and lightly stew until tender. Add 2 and 1/2 cup lukewarm water. Add the curry and salt.
When the water gently boil, stir in rice and lentils, reduce the heat, cover the pan and cook for about 30 minutes until the rice and lentils do not absorb liquid. If necessary, if the ingredients are soft, add a little water.
After cooking, let the pilaf sit for 10 minutes in a covered pot. Optionally, you can add a little salt and pepper.
Photo by Calgary Reviews / CC BY