herbaceous rice pilaf with peas, asparagus, and almonds
Serves 4 | Ready in 25 minutes
An Āyurvedic take on a classic dish, this rice pilaf is not only delicious, it’s satiating as well. The secret… you guessed it, red lentils! Red lentils are a simple way to add some texture and easy-to-digest plant protein to any dish. Oh and don’t skip the pesto here, it’s bright and flavorful and truly makes the dish complete.
Ingredients
Pilaf
1 cup basmati rice, rinsed well
½ cup red lentils, soaked for 1 hour, rinsed well
¼ cup slivered almonds
⅛ tsp hing
1 leek, sliced thin, white part only
2 TBS extra virgin olive oil
1 cup peas (thawed if frozen)
1 cup asparagus, cut into bite-sized pieces
2 cups vegetable broth
Juice of 1 lemon
¼ cup cilantro, chopped
Pesto
¼ cup raw pumpkin seeds
½ cup tarragon leaves, lightly packed
1 cup basil, lightly packed
Handful of flat-leaf parsley
1 lemon, zested
1 clove garlic (omit for high pitta)
¼ cup extra-virgin olive oil
Himalayan mineral salt, to taste
Fresh black pepper, to taste
Doshic Adjustments
🅥 Drizzle with an additional 1 tsp of olive oil when serving.
🅟 Omit garlic in the pesto, replace with a pinch of hing.
🅚 Enjoy as is.
Process
Heat the olive oil in a medium saucepan over medium-high heat. Add the hing and leeks and sauté until soft. Add the almonds and toast for 1-2 minutes.
Add the rice and lentils to the pot stirring to coat them well. Add the vegetable broth and bring it to a boil. Reduce heat, cover, and simmer for 15 minutes.
While the pilaf is cooking, make the pesto.
Add the pumpkin seeds, basil, tarragon, parsley, lemon zest, garlic (if using), and a pinch of salt to the bowl of a food processor. Pulse to combine.
With the blade running on low, stream in the olive oil. Taste and adjust the seasoning, adding more salt and some fresh black pepper if desired. Set aside.
Add the vegetables and two TBS of water to the pilaf (stirring to incorporate) and cook for 8 mins longer.
Remove from the heat and stir in the lemon juice and cilantro.
Serve as a main dish (or side dish if you like) topped with a dollop of pesto and a wedge of lemon.
Related Products
