Greek Lentils and Rice-Fakorizo
An easy, traditional Greek vegetarian recipe. Rice cooked with vegetables and beans, Flavorful, filling and good for you.
Ingredients
- 1/2 cup small lentils, dry, uncooked
- 1 bay leaf
- Rosemary (small branch)
- 2 tablespoons olive oil
- 1 medium onions chopped
- 2 garlic cloves minced
- 1 carrot diced
- 1/2 cup rice (uncooked-I used medium grain), uncooked
- 1 tomatoes diced
- freshly ground pepper
- 1 teaspoons salt
- parsley or other herbs of your choice
Instructions
- Rinse the dry lentils, put in a pot with water and bring to a boil. Drain the lentils, put them back in the pot with about ¾ cups cold fresh water, along with the bay leaf and rosemary. Simmer for about 15-20 minutes until soft (not mushy). Drain the lentils and set aside.
- In a large deep pan (or pot) heat the olive oil and sauté the onions until translucent. Add the carrot and sauté 2-3 minutes more and then add the garlic and sauté for about 30 seconds.
- Add the rice and sauté for another 2 minutes until rice is covered in the olive oil. Then add the lentils, salt and pepper and blend well.
- Add the tomato and about 1 cups water and simmer for about 15 minutes, covered until rice is cooked and water is absorbed. Add more hot water as needed.
- Remove from heat and fluff with a fork. Sprinkle some chopped parsley. You may serve with feta cheese.