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.
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
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.
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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