Greek Lentils and Rice-Fakorizo
User Reviews
5
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Prep Time
10 mins
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Cook Time
55 mins
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Total Time
1 hr 5 mins
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Cuisine
Mediterranean, Greek
Greek Lentils and Rice-Fakorizo
Description
Greek Lentils and Rice-Fakorizo begins by boiling and simmering dry small lentils with bay leaf and rosemary until tender but not mushy. The lentils are drained and set aside. Meanwhile, onion is sautéed in olive oil until translucent, followed by diced carrot and a brief sauté with minced garlic. Medium-grain rice is then added and coated with oil toasting slightly.
The cooked lentils are combined with the rice mixture, seasoned with salt and freshly ground black pepper, then diced tomato and water are added. The dish simmers covered until the rice is tender and the liquid absorbed. Fresh parsley or other herbs are stirred in before serving. This creates a warm, hearty dish where the rice takes on a soft, fluffy texture and the lentils remain distinct yet tender.
Fakorizo can be served alongside Greek cheese such as feta to add creaminess and saltiness. The inclusion of bay leaf and rosemary adds aromatic depth. This recipe showcases a practical way to combine legumes and grains in a simple, flavorful meal.
Ingredients
- 1/2 cup lentils small, dry, uncooked
- 1 bay leaf
- rosemary small branch
- 2 tablespoons olive oil
- 1 onion medium, chopped
- 2 garlic cloves, minced
- 1 carrot diced
- 1/2 cup rice uncooked, medium grain
- 1 tomato diced
- black pepper freshly ground
- 1 teaspoons salt
- parsley or other herbs of your choice
Instructions
- Rinse the dry lentils, put in a pot with water and bring to a boil. Drain the lentils, put them back in the pot with about ¾ cups cold fresh water, along with the bay leaf and rosemary. Simmer for about 15-20 minutes until soft (not mushy). Drain the lentils and set aside.
- In a large deep pan (or pot) heat the olive oil and sauté the onions until translucent. Add the carrot and sauté 2-3 minutes more and then add the garlic and sauté for about 30 seconds.
- Add the rice and sauté for another 2 minutes until rice is covered in the olive oil. Then add the lentils, salt and pepper and blend well.
- Add the tomato and about 1 cups water and simmer for about 15 minutes, covered until rice is cooked and water is absorbed. Add more hot water as needed.
- Remove from heat and fluff with a fork. Sprinkle some chopped parsley. You may serve with feta cheese.
User Reviews
Overall Rating
5
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