One Pot Crispy Steamed Rice and Lentils

Dear Turkey,

I adore my rice

Cooker, but you should have this

In your repertoire

One Pot Crispy Steamed Rice and Lentils

(serves 4, adapted from smitten kitchen)

Ingredients:

- 1 c dried lentils of your choice

- 1.5 c uncooked rice of your choice (I used a rice blend with other grains it in too)

- 1/4 c olive oil

- 1 onion, sliced or diced (I used frozen, no need to defrost)

- 1/3 c yogurt (I used full-fat plain), vegan yogurt is fine, plus more for serving

- 3-4 T lemon juice (bottled is fine), plus more for serving

- 2 t cumin

- salt and pepper

- red pepper flakes and herbs of your choice (I used rosemary, because that's what I had)
- see below for toppings 

Instructions:

- In a heavy (nonstick or very well-seasoned cast-iron) pot with a lid, boil some salted water. 

- Add the rice and lentils and boil for 5-25 minutes depending on what type of lentils and rice you're using (I played it safe and boiled them until they were very al dente in order to not have to worry about them being underdone later). Drain and set aside.

- In the same pot heat 2 T oil, some salt, pepper, red pepper flakes, the cumin, and herbs if they're the kind that need to be cooked (like rosemary). Add onions and cook on low heat until they're caramelized, stirring as needed, about 5-10 minutes.  

- Return the rice and lentils to the pot (put a little more oil in the bottom first if it's looking kind of dry). Add yogurt, lemon juice, and 1/4 c water.

- Stir everything up and mash it down a bit. Turn the heat up to high so that everything is really bubbling and boiling for a second, and then cover the pot with a kitchen towel or piece of parchment (make sure it's not near your flame if you have a gas stove!) and then put the lid on (the idea is to create some measure of a seal). 

- Cook on very low heat for 30 minutes or so -- don't touch it or peek. Then check and see if the rice and lentils are tender and toasty -- if you smell burning you can check it early and/or reduce heat. If it's really wet or not done at the end (or if you just like a brown/black bottom like I do), you can turn up the heat and cook, uncovered, for a few more minutes to cook off liquid and/or brown the bottom. Let stand off the heat for 5 minutes. 

- In theory you should be able to turn the rice out onto a plate, but no worries if you can't. 

- Garnish (some or all of these): more yogurt, lemon juice, salt and pepper, hot sauce and/or red pepper flakes, fun pickles and/or slaw, and fresh herbs. 

Enjoy,

Tofu