Riso e lenticchie (Rice and Lentils)
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Riso e lenticchie (Rice and Lentils)
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 500 g/1 lb cooked lentils see recipe on Cotechino e lenticchie
- 150 g/1 cup raw rice
- broth or water q.b.
- For toppings:
- grated Parmesan cheese
- freshly ground pepper
- olive oil
Instructions
- Bring the cooked lentils and a ladleful of the broth or water to a simmer in a braiser or saucepan.
- Add the rice, along with another ladleful of broth or water, to the pot. Mix and continue simmering, adding more broth or water as needed as the rice cooks, mixing fairly constantly to prevent sticking, until the rice is al dente, usually about 15-20 minutes. Taste and adjust for seasoning.
- Serve right away, if you like with grated Parmesan cheese, freshly ground pepper and/or a drizzle of olive oil on top.
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