This fresh tasting side dish is rich in plant-based protein and fiber. It’s the perfect healthy side to pair with just about anything, or enjoy on its own!
Jump to RecipeIf you’ve been around Hookom on Health for a while, you know that I’m a HUGE fan of lentils. So when I got the idea to add lentils to a rice pilaf?! Basically, my mind exploded, and this pilaf is still super easy to throw together. Bonus points: you only need one pan to make this.
To get things started, we need to chop our onion, mince our garlic, and chop our fresh parsley.
Once your produce is prepped and ready to go, it’s time to heat some olive oil in a high-sided skillet over medium-high heat. Then add in your onion, and saute until translucent, or about 3-5 minutes. While your onion is cooking, you can rinse your lentils. Once the onion is translucent, add in the brown rice and garlic and saute for another 3-4 minutes. We want the garlic to get fragrant and the brown rice to get just a little toasted.
Then, add your rinsed lentils and 2 cups of water to the skillet. Bring everything up to a boil, cover, reduce heat to low and simmer for about 30-40 minutes.
Once the lentils and brown rice are tender, and all of the water has been absorbed remove your pilaf from heat.
Now it’s time to add the flavor! Stir in your low-sodium soy sauce, lemon juice, ground black pepper, and fresh parsley. For best results, serve immediately. You can also refrigerate any leftovers for 3-5 days.
And there you have it, a fiber-full, fresh, delicious side dish that pairs nicely with just about anything! Enjoy!
Brown Rice Lentil Pilaf
Ingredients
- 1 tbsp olive oil
- 1/2 yellow onion diced
- 1/2 cup dry brown rice
- 2 cloves garlic minced
- 1/2 cup dry lentils rinsed
- 2 cups water
- 2 tbsp low-sodium soy sauce
- 2 tsp lemon juice
- 1/4 tsp ground black pepper
- 1/4 cup fresh parsley chopped
Instructions
- Heat olive oil in a high-sided skillet over medium high heat. Add onion and saute until translucent, about 3-5 minutes.
- Add brown rice and garlic and saute for another 3-4 minutes.
- Add lentils and water and bring up to a boil. Cover, reduce heat to low, and simmer for about 30-40 minutes, or until brown rice and lentils are tender and all the water is absorbed.
- Remove from heat, stir in soy sauce, lemon juice, ground black pepper, and fresh parsley and serve immediately.
Notes
- If you need this dish to be gluten-free, make sure your soy sauce is certified gluten-free.
- Dried parsley can be used instead of fresh, if desired. Use 1/3 of the amount listed.