Rice > Pilaf

Ovdukh and Lentil Pilaf Recipe

Ingredients with Measurements:
- 1 cup brown lentils, rinsed and drained
- 2 cups water
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1/2 cup ovdukh (dried yogurt balls)
- 2 cups chicken or vegetable broth
- 1 cup long-grain white rice
- 1/4 cup chopped fresh parsley

Special equipment needed:
- Large pot with lid
- Wooden spoon

Step-by-step instructions:

1. In a large pot, combine the lentils, water, and salt. Bring to a boil over high heat, then reduce the heat to low and simmer for 20 minutes, or until the lentils are tender.

2. While the lentils are cooking, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, for 5 minutes, or until softened.

3. Add the cumin, paprika, coriander, cayenne pepper, and black pepper to the skillet and cook, stirring constantly, for 1 minute, or until fragrant.

4. Add the ovdukh and broth to the skillet and bring to a boil over high heat. Reduce the heat to low and simmer for 10 minutes, or until the ovdukh is dissolved.

5. Add the rice to the skillet and stir to combine. Cover the skillet and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.

6. Fluff the rice with a fork and stir in the cooked lentils and parsley.


Time:
Preparation time: 10 minutes
Cooking time: 50 minutes
Temperature:
Stovetop cooking
Serving size:
4 servings

Nutritional information:
Calories: 375
Fat: 6g
Carbohydrates: 67g
Protein: 16g
Sodium: 1200mg
Fiber: 10g

Substitutions for ingredients:
- Brown lentils can be substituted with green or black lentils.
- Ovdukh can be substituted with Greek yogurt or sour cream.

Variations:
- Add chopped carrots, celery, or bell peppers to the skillet with the onion and garlic for added flavor and nutrition.
- Use quinoa or couscous instead of rice for a different texture.
- Add cooked chicken or shrimp to the skillet for a protein boost.

Tips and tricks:
- Rinse the lentils thoroughly before cooking to remove any debris or dirt.
- Use a wooden spoon to stir the rice to prevent it from sticking to the bottom of the skillet.
- Let the pilaf sit for 5 minutes before serving to allow the flavors to meld together.

Storage instructions:
Store leftover pilaf in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the pilaf in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve the pilaf in a large serving bowl or on individual plates.

Garnishes:
Garnish with additional chopped parsley or a dollop of Greek yogurt.

Pairings:
Serve with a side salad or roasted vegetables.

Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted broccoli or cauliflower

Troubleshooting advice:
- If the rice is still undercooked after 20 minutes, add a splash of water or broth and continue to simmer until tender.
- If the pilaf is too dry, add a splash of broth or water and stir to combine.

Food safety advice:
- Make sure to cook the lentils and rice to the recommended temperature to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food history:
Ovdukh is a traditional Mongolian ingredient made from dried yogurt balls. It is commonly used in soups and stews for added flavor and nutrition.

Flavor profiles:
This pilaf is savory and slightly tangy from the ovdukh, with a hint of spice from the cumin, paprika, and cayenne pepper.

Serving suggestions:
Serve this pilaf as a main dish for a vegetarian meal or as a side dish for a meat-based meal.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: N/A

Taste: Savory, Nutty, Earthy, Aromatic, Spicy