This is a Panamanian method of cooking rice that uses lentils to boost flavor, nutritional value, and viual appeal. Lentils take a little longer to cook than rice, so I give them a head start. Serves 4 or 5.
Simmer 1/2 cup lentils in 2 cups chicken stock for 10 minutes. Add 1 cup medium grain rice, bring to a boil, cover, lower heat to medium low, and let cook 20 minutes. Turn heat off and let sit, without lifting lid, for 10 minutes. Uncover, fluff rice and lentils with a fork, and serve.
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