Featured Recipe
Lentil Rice with Roasted Brussels Leaves
By Kate
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A hearty blend of puy lentils, basmati rice, and savory aromatics simmered in vegetable broth with paprika and thyme. Roasted Brussels leaves add a nutty crisp layer. Adjust spices to taste, and swap lentils for green if needed. Lazy prep with mindful simmering ensures rice soft but retaining bite. Oven-roasted greens while lentils cook saves time. Perfect for veggie-forward mains, naturally gluten and dairy free, stable pantry recipe.
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Prep:
50 min
Cook:
40 min
Total:
Serves:
4 servings
vegetarian
gluten-free
hearty meal
one-pot
easy cooking
Introduction
Forget complicated. Lentils and rice, basics that stretch well, swell with flavor when coaxed right. Browning the aromatics softens their bite, juices release aromas that lift the pot. Simmer not stew, keep the rice a little toothy or it’s all mush which nobody likes. Thyme and smoky paprika swap oregano and dry mustard for earth and warmth. Switching vegetable broth behind chicken broth keeps it plant-friendly but underlines the depth you want from good broth. Brussels leaves stripped and roasted, not boiled, crackle and char, adding a sharp textural snap. No fuss layering flavors, timing is all. While the lentils cook, the oven does the heavy lifting with the greens. Timing overlap. Relax. Then feast.
Ingredients
About the ingredients
Use green lentils if Puy isn’t available; they take a bit longer but hold shape well. Basmati rice chosen for fluffy grains—long grain white or jasmine work but note cooking time adjustments. Broth concentration matters—too weak and it dulls the dish; rich broth elevates it. Thyme and smoked paprika replace oregano and dry mustard for a woodsy warmth and subtle fire, but cumin or coriander could stand in for different profiles. Brussels leaves—only the leaves, ripped off, not the whole sprouts—roasted on parchment prevents sticking and promotes crisp edges. Olive oil split into two uses to prevent overcrowding pan early on and toasting leaves later. Celery salt helps layer the allium flavors better than regular salt alone, unsung hero here.
Method
Technique Tips
Sweat aromatics gently—avoid browning to keep sweetness pure, not bitter. Lentils added before rice because they take longer, simmer uncovered but watch liquid level constantly, add splash water if drying out; lentils need moisture but you want thick mix not watery. When rice gets added, don’t stir, cover tightly to trap steam, timing matters, or you’ll get gluey grains. Resting uncovered lets moisture escape and improves texture. Roasting Brussels leaves alone on baking trays keeps them crisp and evenly browned; crowding leads to sogginess. Flip trays midway for control. Serve immediately after roasting to keep contrast with lentil-rice softness. Season salt and pepper last to avoid tough lentils or watery greens. If pressed for time, roast Brussels while lentils simmer—keeps workflow tight.
Chef's Notes
- 💡 When sautéing, don’t let garlic brown; burn can ruin flavor. Sweat onions and celery till clear, soft. Constant stirring helps. Water released in veggies adds aroma as well.
- 💡 Use Puy lentils for best texture; if out, green lentils work. Just add a few more minutes cooking time. Rinse well before using. They'll hold shape better; no mushy mess.
- 💡 Don’t stir when adding rice. Traps steam needed for cooking. Check rice at end by tasting. If firm, add splash water, raise heat briefly. Overcooked = gluey.
- 💡 Adjust spices. Smoked paprika adds depth, can swap for regular but chill on the heat. Always taste while cooking; build flavor gradually. Finishing with fresh parsley brightens.
- 💡 Roasting Brussels goals: crisp edges, golden color. Preheat oven thoroughly. Check midway, rotate trays. Crowd them on the tray? Soggy disaster. Use parchment to help with crisping.
