Rice Porridge with Black Lentils
Breakfasts • Indian
Description
Black lentils color this porridge like squid ink, creating a startling impression of rice mixed with colossal sturgeon roe.
Ingredients
- Arborio rice 15 oz
- Black Beluga Lentils 5 oz
- Celery salt 1 stalk
- Spanish onions 1 head
- Carrot 1 piece
- Chicken Broth 0 qt
- Parsley 0 oz
- Salt to taste
- Vegetable Oil 0 fl oz
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Finely chop the onion, carrot, and celery, and sauté them in vegetable oil in a deep skillet until soft. Add the lentils to the skillet and cook them with the vegetables, stirring, for two to three minutes.
Step 2
Then pour in the broth and cook for ten minutes.
Step 3
Pour the rice into the saucepan, mix it with the lentils and vegetables, and cook for another fifteen to eighteen minutes, adding water and broth if they evaporate.
Step 4
Season with chopped parsley and remove from heat.
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