This flavorful, savory dish was inspired by some jet-black tiny lentils I got in a quarterly box from Trade As One.
I am a fan of lentils, as they are tasty and fabulously nutritious. I also happened to have some wild rice and brown rice on hand, and one last pinch of fragrant saffron. This dish is the result.
It’s a great side dish, is easy to make ahead, and doubles as a main dish for the vegetarians and vegans in our midst. (option provided) As cooler Fall weather comes in, warming hearty dishes such as Black and Brown Pilaf will satisfy the appetite. Enjoy!
Black and Brown Pilaf
1 yellow onion, fine dice
1 TB olive oil and 3 TB butter (4TB olive oil for vegans)
2/3 cup black lentils
2/3 cup wild rice
2/3 cup brown rice
5 cups water
generous pinch saffron
fresh ground black pepper (optional)
Heat a covered medium saucepan on medium until warm. Add olive oil, then butter (or all olive oil). Add diced onion and saute until beginning to become translucent. Add the lentils, wild rice, brown rice, water, saffron and 1 tsp. sea salt. Bring to a boil, then cover and simmer on low for 45 minutes, stirring once or twice in that time.
Check for tenderness of the grains. You want them to still have some texture, but not be too chewy. Taste for salt, adding more if needed. If the pilaf is not quite done, and looks dry, you may add a bit more water and simmer for a little longer. Finish with fresh ground black pepper if desired.