Steak, Hazelnut and Lentil Pilaf |
|
 |
Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 6 |
|
Ingredients:
2 cups basmati rice |
1/2 lb flank steak, pounded and sliced thin |
1/2 lemon, juice of |
1/4 cup hazelnuts, chopped |
1/2 cup lentils, cooked to al dente and drained |
1/2 teaspoon cinnamon, divided |
1 1/2 teaspoons cumin, divided |
1 beef double bouillon cubes (knorr) |
1 tablespoon chopped parsley |
salt and pepper (to taste) |
3 tablespoons olive oil, divided (about) |
lemon wedge (for serving) |
Directions:
1. Stir together olive oil, 1/4 tsp cinnamon, 1/2 tsp cumin salt and pepper to taste, and lemon juice.
2. Pour over meat to coat all pieces, and place in the refrigerator to marinate 2 hours.
3. In a large sauce pan, heat 1 tsp oil.
4. Roast hazelnuts until lightly golden, then add rice and 4 cups water, lentils, a splash of olive oil, boullion cube, remaining cumin and cinnamon, parsley, salt and pepper to taste.
5. Bring to a boil and boil 5 minutes, uncovered.
6. Reduce heat to low; cover and continue to cook 10 more minutes, without liftting lid.
7. Remove from heat and allow to stand 5 more minutes before you lift the lid.
8. Meanwhile, heat 1 tbsp oil in a saucepan over medium high heat, and sautei beef slices until cooked through (about 5-7 minutes); set aside.
9. After rice has rested 5 minutes, fluff with a fork, and remove to a serving platter.
10. Top with beef and freshly chopped parsley and garnish with lemon wedges.
|
|