Roasted Winter Veggies with Lentils and Saffron Rice
A yummy hearty winter dish, garnish with a bit of greek yogurt and fresh herbs (dill or parsley).
1 1/2 cups roasted winter vegetables of choice from your box (cauliflower, broccoli, beets, squash, carrots, mushrooms, etc!)
1 tablespoon extra-virgin olive oil
1 clove garlic, smashed
2 cups beet greens, chopped kale, chard, or spinach
1 teaspoon ground coriander
⅛ teaspoon ground pepper
Pinch of kosher salt
2 tablespoons tahini or low-fat plain yogurt
Fresh parsley for garnish
1 ½ cups water
½ cup black beluga lentils or French green lentils (see Tip)
1 teaspoon garlic powder
½ teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon ground allspice
¼ teaspoon kosher salt
2 tablespoons lemon juice
1 teaspoon extra-virgin olive oil
1/4 tsp good quality saffron threads
1/4 cup hot water
2 tbsp extra virgin olive oil
3/4 cup minced yellow onion
2 cups white basmati rice
3 cups chicken or vegetable stock
3/4 tsp salt
To prepare the rice:
Take one half of the 1/4 tsp saffron threads and put them in a spice mortar. Grind the spice with a pestle to a powdery consistency.Add a second pinch of saffron threads to the mortar. Do not crush these threads.
Pour 1/4 cup of hot water into the mortar. Let the saffron soak for 5 minutes. This will open up the flavor of the spice.
Meanwhile, rinse rice in a colander. Drain.In a large heavy pot, heat extra virgin olive oil over medium. Add the minced onion to the pot and sauté for about 10 minutes, stirring very frequently, until the onion is very soft and begins to caramelize.
Add rinsed rice to the pot and sauté for one minute longer, mixing the rice together with the cooked onion.
Pour the yellow saffron liquid evenly across the top of the rice.
Add chicken or vegetable stock and salt to the pot. Bring to a boil, stir. Bring back to a boil for 30 seconds.
Cover the pot and reduce heat to low. Let the rice cook for 20 minutes. Turn off the heat, but keep pot covered, and continue to let the rice sit and steam in the covered pot for 10 minutes longer.
Fluff the rice with a fork before serving, stirring well to break up the rice and incorporate the cooked onion.
To prepare lentils: Combine water, lentils, garlic powder, 1/2 teaspoon coriander, cumin, allspice, 1/4 teaspoon salt and sumac (if using) in a medium pot. Bring to a boil. Reduce heat to maintain a simmer, cover and cook until tender, 25 to 30 minutes.
Uncover and continue simmering until the liquid reduces slightly, about 5 minutes more. Drain. Stir in lemon juice and 1 teaspoon oil.
To prepare vegetables: Heat oil in a large skillet over medium heat. Add garlic and cook until fragrant, 1 to 2 minutes. Add roasted root vegetables and cook, stirring often, until heated through, 2 to 4 minutes. Stir in kale (or beet greens) and cook until just wilted, 2 to 3 minutes. Stir in coriander, pepper and salt.
Serve the vegetables over the lentils and rice, topped with greek yogurt (or tahini). Garnish with parsley or dill, if desired.