This Pilaf balances warm spices, Success® Basmati Rice and bursts of zesty lemon for a dynamic and colorful dish. Vegan and hearty, this is the perfect dish shared with friends as a side, or to meal-prep for your weekly lunches.
In a medium saucepot set over medium heat, bring 5 cups water to a boil. Add lentils and cook for 10-15 mins or until lentils are slightly soft.
Submerge bag of rice in saucepan with lentils and cook for 10-12 mins or until lentils are tender. Remove bag immediately with fork and drain; set aside. Drain lentils and transfer back to saucepan. Cut open bag of rice and empty cooked rice into saucepan with lentils. Stir to combine.
Stir in cilantro, green onions, olive oil, Moroccan spice blend, raisins, almonds and preserved lemons.
To make homemade Moroccan spice blend (Ras El Hanout): In a small bowl combine 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp ground coriander, 1/4 tsp ground turmeric, 1/4 tsp ground allspice, 1/4 tsp ground cloves, 1/4 tsp ground ginger, 1/4 tsp ground cinnamon, 2 tsp salt and 1/2 tsp black pepper.
To make a quick homemade preserved lemon: Combine 3/4 cup water, 2 tsp salt and 1 tsp sugar in medium saucepan; bring to a boil. Add lemon slices from 1 lemon; boil for 30 to 35 mins or until skins start to soften. Transfer to jar; cover and let stand for 15-20 mins or until quickly pickled.
Use a mandolin slicer to cut lemon slices thinly and evenly.
Substitute brown lentils with green if preferred.