INGREDIENTS
120 g of TournevenT organic Beluga black lentils
120 g of rice (Arborio or Carnaroli)
150 ml of dry white wine
1 onion
3 cups of vegetable or chicken broth
1 tablespoon of TournevenT unrefined organic canola oil
1 teaspoon of turmeric
1 tablespoon of fresh parsley or chopped chives
Freshly ground pepper to taste
PREPARATION
1. Rinse the rice and lentils separately and drain. Rinsing is simply to clean them.
2. In 500 ml (2 cups) of boiling water, cook the lentils for 15 to 20 minutes.
3. Meanwhile, peel the onion and finely chop it.
4. In a hot pan, pour the oil and sauté the onion for a few moments.
5. Add the rice and mix. Then, add the turmeric and mix again.
6. Pour in the white wine, bring to a boil, and wait until it is completely absorbed by the rice.
7. Prepare the broth; if it is already made, reheat it. The liquid should always be added hot to the rice.
8. Add the broth two ladlefuls at a time, ensuring the liquid is absorbed before adding more. Reserve two ladlefuls.
9. Once the lentils are ready (max. 20 minutes), drain and add to the rice with the last two ladlefuls of broth.
10. When all the broth is absorbed, remove from heat. Add the parsley or chives. Mix and serve, adding a bit of freshly ground pepper to taste.
VARIATIONS
Add one of the following toppings: grated Parmesan cheese from Fromagerie Saint-Laurent, chopped Tournevent organic garlic scapes, or garlic scape pesto.
