Zero Waste Moroccan Spice Rice & Lentil Pilaf with Quick Pickled Preserved Lemon

This vegetarian pilaf made with Success® Rice delivers a fragrant and flavorful vegetarian dish with zero waste.

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Zero Waste Moroccan Spice Rice & Lentil Pilaf with Quick Pickled Preserved Lemon

Cooking time
PREP TIME 10 mins
Cooking time
COOK TIME 20 mins
Servings
SERVES 4
Ready in
TOTAL TIME 30 mins

Ingredients

  • 1 bag Success® Basmati Rice
  • 5 cups water
  • 1/3 cup dried brown lentils, rinsed
  • 1/2 cup fresh cilantro, finely chopped (both stalks and leaves)
  • 4 green onions, thinly sliced
  • 2 Tbsp olive oil
  • 2 Tbsp Moroccan spice blend
  • 1/4 cup raisins
  • 1/4 cup almonds
  • 1/4 cup preserved lemons, finely chopped

Instructions

  • Step 1

    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.

    Step 2

    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.

    Step 3

    Stir in cilantro, green onions, olive oil, Moroccan spice blend, raisins, almonds and preserved lemons.

    Recipe Tip

    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.

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