Rice and lentils was one of the first meals I had in Italy. I visited the country assuming I would consume nothing but Pasta and Pizza. Happily I went without both for that entire trip. I was served an incredibly satisfying dish of rice and lentils with locally made mozzarella cheese, olives and fresh vegetables at the restaurant in the Castle of Cheri. The combination was stunning to the eye and pleasing to the pallet. Today it is something I often make when I need a quick one pot meal that will impress as well as indulge a hungry crowd.
Empty the contents of this bag into a large bowl and mixed evenly. Pour rice into a saute pan with
- 1 TBSP OLIVE OIL
Cook until rice begins to pop. Then add
- 4 CUPS OF WATER
- 1 TSP WHITE WINE VINEGAR
Bring to a boil and simmer, covered, for about 25 minutes. Serve warm or cold. Salt and Pepper to taste. This mixture accents vegetables beautifully. It is wonderful on its own or serve it with fish and chicken.
Ingredients: Medium Grain White Rice, Olio do Panne (parsley, oregano, basil, rosemary, garlic, and crushed red pepper), Kosher Salt, and Lentils.
Photo Credit: Justin Hansen