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Braised Golden Beets and Beluga Lentils with Caramelized Onions &Basmati Rice
Braised Golden Beets & Beluga Lentils with Caramelized Onions & Basmati Rice PREP: 15 minutes COOK: 35 minutes YIELD: 2 servings Braised Golden Beets & Beluga Lentils
2 tbsp. 3 cups 1 pinch 2 cloves 5 1/2 cup 1
cooking oil* Basmati Rice yellow onions Kosher salt* 1 3/4 cups water* garlic 1 pinch Kosher salt* golden beets 2 tsp. butter lentils 1 1/4 cups Basmati rice bay leaf black pepper, to taste* 1 1/2 cups water* 6 sprigs Italian parsley * Ingredients not included in your PeachDish box ** 1 pat= 2 tsp. butter METHOD 1. Please read the entire recipe card before beginning. 2. Prepare the ingredients: peel, halve and thinly slice onions; mince garlic, peel and cut the beets into 1/2 inch pieces; rinse basmati rice three times and roughly chop parsley.
3. Place a large sauté pan over high heat and add oil, onions and a pinch of salt. Cook on high for 4-5 minutes, turn down to low and cook for 15-20 minutes while stirring and scraping the pan so onions don’t burn.
4. If the onions start getting dark or crispy add a splash of water and scrape the bottom of the pan. While the onions are caramelizing, move on to the next step.
5. Combine garlic, beets, lentils, bay leaf, a pinch of kosher salt and black pepper, and 1 1/2 cups of water in a medium saucepot with a lid and place on high heat. Bring this mixture to a boil and turn down to a simmer. Cover and cook for 15-20 minutes stirring occasionally so nothing sticks. The consistency of this mixture when finished should be saucy, not soupy. If it is too thick, add a touch of water. While this mixture is cooking move on to the next step.
6. Combine 1 ¾ cups of water, butter and a pinch of salt in a medium saucepot with a lid and place on high heat. When the water boils, add rinsed rice, stir and bring back to a boil. Place lid on top of the rice and turn down to low. Cook on low until all the liquid has been absorbed. 7. Before serving remove and discard the bay leaf from the beet/lentil mixture. When all three of the components are ready, divide the rice onto two plates, add the beet/lentil mixture, the caramelized onions and then top with parsley and Peachdish salt. Enjoy! Recipe Courtesy of Chef Robert Lupo
Braised Golden Beets and Beluga Lentils with Caramelized Onions &Basmati Rice
Braised Golden Beets & Beluga Lentils with Caramelized Onions & Basmati Rice PREP: 15 minutes COOK: 35 minutes YIELD: 2 servings Braised Golden Beets & Beluga Lentils
2 tbsp. 3 cups 1 pinch 2 cloves 5 1/2 cup 1
cooking oil* Basmati Rice yellow onions Kosher salt* 1 3/4 cups water* garlic 1 pinch Kosher salt* golden beets 2 tsp. butter lentils 1 1/4 cups Basmati rice bay leaf black pepper, to taste* 1 1/2 cups water* 6 sprigs Italian parsley * Ingredients not included in your PeachDish box ** 1 pat= 2 tsp. butter METHOD 1. Please read the entire recipe card before beginning. 2. Prepare the ingredients: peel, halve and thinly slice onions; mince garlic, peel and cut the beets into 1/2 inch pieces; rinse basmati rice three times and roughly chop parsley.
3. Place a large sauté pan over high heat and add oil, onions and a pinch of salt. Cook on high for 4-5 minutes, turn down to low and cook for 15-20 minutes while stirring and scraping the pan so onions don’t burn.
4. If the onions start getting dark or crispy add a splash of water and scrape the bottom of the pan. While the onions are caramelizing, move on to the next step.
5. Combine garlic, beets, lentils, bay leaf, a pinch of kosher salt and black pepper, and 1 1/2 cups of water in a medium saucepot with a lid and place on high heat. Bring this mixture to a boil and turn down to a simmer. Cover and cook for 15-20 minutes stirring occasionally so nothing sticks. The consistency of this mixture when finished should be saucy, not soupy. If it is too thick, add a touch of water. While this mixture is cooking move on to the next step.
6. Combine 1 ¾ cups of water, butter and a pinch of salt in a medium saucepot with a lid and place on high heat. When the water boils, add rinsed rice, stir and bring back to a boil. Place lid on top of the rice and turn down to low. Cook on low until all the liquid has been absorbed. 7. Before serving remove and discard the bay leaf from the beet/lentil mixture. When all three of the components are ready, divide the rice onto two plates, add the beet/lentil mixture, the caramelized onions and then top with parsley and Peachdish salt. Enjoy! Recipe Courtesy of Chef Robert Lupo
