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Fakorizo

Greek Lentils and Rice
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Servings: 6 servings
Course: Side Dish, Vegetarian
Cuisine: Greek
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup brown lentils rinsed and drained
  • 3 cups hot water divided in half
  • 1 bay leaf
  • 1/2 cup extra virgin olive oil
  • 1 medium white onion chopped
  • 2 carrots peeled and diced
  • 2 garlic cloves minced
  • 1/2 cup medium-grain rice
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 medium tomato diced
  • Handful of parsley chopped

Equipment

  • 2 Sauce pan 1 pan for lentils, 1 for the rice

Method
 

  1. Place the lentils in a medium pot along with 1½ cups of the hot water. Bring to a boil over medium-high heat. After boiling, reduce the heat to low. Let it simmer for about 20 minutes. The lentils should be soft but not mushy. Drain and set aside.
  2. Add the olive oil to a large, deep pan placed over medium heat. When the oil begins to shimmer, add the onions. Include the lower parts of the green onion and carrots. Sauté for 5 minutes or until the mixture is translucent. Then add the garlic and sauté for an extra 30 seconds.
  3. Add the rice and stir until the rice is coated in the olive oil. Add the lentils, bay leaf, salt and pepper, and mix well.
  4. Add the tomato and remaining 1½ cups hot water. Cover the pot and reduce the heat to low. Simmer for about 15 minutes. Cook until the rice is done and the water is absorbed. Add more hot water if needed, but most likely you will not.
  5. Remove the pan from heat and fluff the lentils with a fork. Sprinkle theparsley and green onion tops over the top to serve..
    Fakorizo - Lentils and rice

Notes

This can be a nice late summer dinner.
It also keeps really well.