Brown Basmati Rice, Lentils & Cauliflower with Cucumber Yogurt Sauce

Brown Basmati Rice, Lentils & Cauliflower with Cucumber Yogurt Sauce
Serves 6
Aroma filled and delicious, this combination is sensational!
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Ingredients
  1. 2 tablespoons unsalted butter
  2. 1 onion, sliced thin in half moons
  3. 2 teaspoons Kosher salt
  4. 3/4 cup dried green lentils
  5. 1/2 cup brown basmati rice
  6. 3 1/2 cups low sodium chicken broth
  7. 1 head cauliflower, cut into bite-sized florets
  8. 1 12 oz. jar roasted red peppers, drained and chopped
  9. 2 galric cloves, minced
  10. 1/2 cup fresh Italian parsley, chopped + more for garnish
  11. 2 tablespoons olive oil
  12. 2 tablespoons rice vinegar
  13. 1 teaspoon smoked paprika
  14. 1 teaspoon freshly ground pepper
  15. 1/2 teaspoon ground cumin
  16. 1/2 teaspoon ground cinnamon
Yogurt Sauce
  1. 1 cup plain Greek yogurt
  2. 1/2 cucumber, seeded, peeled and finely chopped
  3. 2 teaspoons freshly squeezed lemon juice
  4. 1 teaspoon lemon zest
  5. 1/4 teaspoon ground sumac
  6. 1/4 teaspoon ground cumin
  7. Kosher salt and freshly ground pepper
Instructions
  1. Preheat the oven to 325°. Heat a minimum 5 quart pot and melt the butter. When it foams up, add the onion and 1 teaspoon salt. Cook stirring occasionally over medium heat until the onions are soft and pale brown, about 15 minutes.
  2. When the onions are done cooking, stir in the rice and lentils and add the broth. Bring the pot to a boil, cover the dish with a lid and place the covered pot in the oven for 45-60 minutes or until the rice ad lentils are tender and have absorbed the liquid.
  3. Meanwhile, toss the cauliflower, red peppers, garlic and parsley in a large bowl. Stir in the vinegar, paprika, 1/2 teaspoon salt and a generous amount of fresh pepper.
  4. Remove the pot from the oven and stir in the cumin, cinnamon and 1/2 teaspoon of fresh pepper. Add additional salt to taste. Spread the cauliflower mixture over the rice/lentils and return the pot to the oven for about 25 minutes or until the cauliflower is browned and crisp-tender.
  5. Yogurt Sauce: In a medium bowl, mix together the yogurt, cucumber, lemon juice & zest, sumac, cumin, salt and pepper to taste. Set the sauce aside to let the flavors meld.
  6. Serve the rice mixture in bowls topped with the yogurt sauce. Garnish with parsley.
Adapted from The Kitchn Cookbook
Adapted from The Kitchn Cookbook
Delish-dish blog https://www.delish-dish.com/
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Brown Basmati Rice, Lentils & Cauliflower with Cucumber Yogurt Sauce, 10.0 out of 10 based on 1 rating