{"id":1359,"date":"2024-05-27T12:43:25","date_gmt":"2024-05-27T12:43:25","guid":{"rendered":"https:\/\/homekitchennotes.com\/smittenkitchen\/2024\/05\/27\/spring-y-rice-and-lentils-with-coconut-yogurt\/"},"modified":"2024-07-30T06:30:42","modified_gmt":"2024-07-30T06:30:42","slug":"spring-y-rice-and-lentils-with-coconut-yogurt","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/spring-y-rice-and-lentils-with-coconut-yogurt\/","title":{"rendered":"Spring-y Rice and Lentils with Coconut Yogurt"},"content":{"rendered":"

Inspired by Middle Eastern mujadara, this rice and lentil pilaf gets a seasonal spin thanks to a tumble of spring-y green vegetables that steam right on top of the grains. Cutting the asparagus into pea-size pieces ensures that everything heats through in just a few minutes, staying bright in color and crisp-tender in texture. To finish, the one-two punch of a spiced tadka of cumin, mustard seeds, and chile flakes sizzled in olive oil\u00a0and a scoop of creamy yogurt can\u2019t be beat (feel free to use a dairy variety if you\u2019re not keeping the dish vegan).<\/p>\n

\n

Ingredients<\/h2>\n

4 servings<\/p>\n

\n

2<\/p>\n

Tbsp. plus \u00bc cup extra-virgin olive oil<\/div>\n

3<\/p>\n

medium onions, thinly sliced<\/div>\n

2\u00bd<\/p>\n

tsp. Diamond Crystal or 1\u00bc tsp. Morton kosher salt, divided<\/div>\n

4<\/p>\n

garlic cloves, thinly sliced<\/div>\n

\u00bd<\/p>\n

cup brown or green lentils<\/div>\n

1\u00bc<\/p>\n

cups basmati or other long-grain rice, rinsed<\/div>\n

1<\/p>\n

bunch asparagus, trimmed, thinly sliced<\/div>\n

1<\/p>\n

cup frozen peas, thawed<\/div>\n

1<\/p>\n

Tbsp. cumin seeds<\/div>\n

1<\/p>\n

Tbsp. mustard seeds<\/div>\n

2<\/p>\n

tsp. Aleppo-style pepper or other mild chile flakes<\/div>\n
Coconut yogurt and cilantro leaves with tender stems (for serving)<\/div>\n<\/div>\n<\/div>\n
\n

Preparation<\/h2>\n
    \n
  1. \n

    Step 1<\/h4>\n

    Heat 2 Tbsp. extra-virgin olive oil<\/strong> in a large Dutch oven or other heavy pot over medium-high. Add 3 medium onions, thinly sliced<\/strong>, and sprinkle with \u00bd tsp. Diamond Crystal or \u00bc tsp. Morton kosher salt<\/strong>. Cook, stirring occasionally, until golden brown and frizzled around the edges, 9\u201311 minutes. Add 4 garlic cloves, thinly sliced<\/strong>, and cook, stirring often, until softened, about 2 minutes.<\/p>\n

    Step 2<\/h4>\n

    Pour in 2\u00bd cups water and bring to a boil. Add \u00bd cup brown or green lentils<\/strong>, reduce heat, and simmer until cooked through but still al dente, 20\u201325 minutes. Add 1\u00bc cups basmati or other long-grain rice, rinsed<\/strong>, and 1 tsp. Diamond Crystal or \u00bd tsp. Morton kosher salt<\/strong>; stir to combine. Cover and reduce heat to low. Cook until lentils and rice are tender, 20\u201325 minutes.<\/p>\n

    Step 3<\/h4>\n

    Uncover pot and quickly scatter 1 bunch asparagus, trimmed, thinly sliced<\/strong>, and 1 cup frozen peas, thawed<\/strong>, over; sprinkle vegetables with \u00bd tsp. Diamond Crystal or \u00bc tsp. Morton kosher salt<\/strong>. Cover and cook 5 minutes. Remove from heat and let sit until vegetables are bright green and crisp-tender, about 5 minutes.<\/p>\n

    Step 4<\/h4>\n

    Meanwhile, heat remaining \u00bc cup extra-virgin olive oil<\/strong> in a small saucepan over medium. Add 1 Tbsp. cumin seeds<\/strong>, 1 Tbsp. mustard seeds<\/strong>, and 2 tsp. Aleppo-style pepper or other mild chile flakes<\/strong> and cook, swirling often, until slightly darkened and mustard seeds begin to pop, about 2 minutes. Remove from heat, add remaining \u00bd tsp. Diamond Crystal or \u00bc tsp. Morton kosher salt<\/strong>, and swirl to combine. Uncover pot and gently fold in about three quarters of spiced oil.<\/p>\n

    Step 5<\/h4>\n

    Divide pilaf among bowls and top with a scoop of coconut yogurt<\/strong>. Drizzle remaining spiced oil over; top with cilantro leaves with tender stems<\/strong>.<\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"

    Inspired by Middle Eastern mujadara, this rice and lentil pilaf gets a seasonal spin thanks to a tumble of spring-y green vegetables that steam right on top of the grains. Cutting the asparagus into pea-size pieces ensures that everything heats through in just a few minutes, staying bright in color and crisp-tender in texture. To […]<\/p>\n","protected":false},"author":2,"featured_media":1360,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1359","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-veggielicious-eats"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1359","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=1359"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1359\/revisions"}],"predecessor-version":[{"id":5132,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1359\/revisions\/5132"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/1360"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=1359"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=1359"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=1359"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}