Lentil and Rice Pilaf with Crispy Leek Ribbons
A deeply aromatic and nourishing pilaf where earthy brown lentils and hearty short-grain brown rice are simmered with a classic Levantine spice blend. The dish is crowned with exquisitely crispy leek ribbons and a bright dusting of sumac, offering a perfect balance of comforting textures and vibrant flavors.
Servings 8
Calories 398kcal
Ingredients
- 1 ½ cups large brown lentils rinsed and picked over
- 1 ½ cups short-grain brown rice rinsed until water runs clear
- 3 tablespoons extra virgin olive oil divided
- 2 large leeks white and light green parts only, washed thoroughly and sliced into thin half-moons
- 6 cloves garlic minced
- 2 teaspoons ground cumin
- 1 ½ teaspoons ground coriander
- 1 teaspoon allspice
- ½ teaspoon ground cinnamon
- ½ teaspoon turmeric
- ¼ teaspoon smoked paprika
- 1 bay leaf
- 5 cups low-sodium vegetable broth
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
- For Garnish: Fresh parsley chopped, lemon wedges, plain Greek yogurt, ground sumac.
Instructions
- Initial Lentil Infusion: Place the rinsed lentils in a medium saucepan and cover with water by at least 2 inches. Bring to a boil, then reduce heat and simmer for 15 minutes. This par-cooking step ensures the lentils and rice will finish cooking at the same time. Drain the lentils in a sieve and set aside.
- Forging the Crispy Leek Ribbons : While the lentils simmer, heat 2 tablespoons of extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add half of the sliced leeks and cook, stirring occasionally, for 8-10 minutes until they are deeply golden brown and crisp. Use a slotted spoon to transfer the crispy leeks to a paper towel-lined plate, leaving the flavored oil in the pot.
- Blooming the Aromatic Base : Add the remaining 1 tablespoon of olive oil to the Dutch oven. Add the other half of the leeks and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant. Add the cumin, coriander, allspice, cinnamon, turmeric, and smoked paprika. Stir constantly for 30 seconds until the spices are toasted and aromatic.
- Building the Foundation : Add the rinsed brown rice to the pot, stirring to coat each grain with the spiced oil and aromatics. Add the par-cooked lentils, the low-sodium vegetable broth, the bay leaf, kosher salt, and black pepper.
- The Unification Simmer : Stir everything together well and bring the liquid to a strong simmer. Once simmering, reduce the heat to the lowest possible setting, cover the pot with a tight-fitting lid, and let it cook undisturbed for 20 minutes.
- Final Absorption & Rest : After 20 minutes, turn off the heat completely. Do not remove the lid. Let the pot stand, covered, for an additional 10 minutes to allow the steam to finish cooking the grains to perfection.
- Finishing the Pilaf : Remove the lid and discard the bay leaf. Gently fluff the lentil and rice mixture with a fork, being careful not to mash the grains.
- Plating and Garnishing : Divide the pilaf among 8 bowls. Top each serving with a generous sprinkle of the crispy leek ribbons, a dusting of sumac, and fresh chopped parsley. Serve immediately with a wedge of lemon and a dollop of Greek yogurt on the side.
Notes
- Leek Preparation: Leeks can hide a lot of grit. The best way to clean them is to slice them first, then place the slices in a bowl of cold water and swish them around. The grit will sink to the bottom. Lift the leeks out of the water with your hands or a sieve.
- Ingredient Integrity: Use large brown or green lentils, as split lentils (like red lentils) will turn to mush. Short-grain brown rice provides a pleasant, slightly chewy texture that holds up well.
- Make-Ahead: This dish is excellent for meal prep. It can be stored in an airtight container in the refrigerator for up to 5 days. Reheat gently with a splash of water. Keep the crispy leeks separate and add them just before serving to maintain their crunch.
Nutrition Facts
Per serving: approximately 1⅓ cups (without optional garnishes)- Calories: 398
- Total Fat: 6 g
- Saturated Fat: 0.9 g
- Sodium: 245 mg
- Total Carbohydrates: 72 g
- Dietary Fiber: 11 g
- Total Sugars: 3 g
- Added Sugars: 0 g
- Protein: 15 g