Uniquely robust and flavorful Kamut pilaf with lentil and vegetables
Adapted from Lebanese Mujadara, a satisfying dish with Kamut (ancient wheat with robust texture), lentil, caramelized onion, broccoli, cauliflower, sun-dried tomatoes cherry tomatoes, and aromatics and herbs. Can stay vegetarian, or add chicken or sausage to make it a main dish.
Ingredients
- 1-1/2 cups Kamut
- 1 cup green lentil
- 2 cups sliced onions
- 1 bulb garlic
- 1 pint cherry tomatoes
- 1 head broccoli
- 1/2 head cauliflower
- 1 piece fresno pepper
- 3 sprigs mints
- 2 sprigs thyme
- 2 sprigs oregano
- 2 tbsp olive oil
- 1 oz sun-dried tomatoes in olive oil
- 1 oz feta cheese
- 1/2 tsp salt
- 1 tsp cumin
- 1 tsp turmeric
- 1/2 tsp black pepper
- 2 cups chicken stock can use vegetable or mushroom stocks to stay vegan
Instructions
Soak and parboil Kamut and lentil
- Lightly rinse Kamult and soak in water about 3 times the volume of Kamut for several hours (or overnight) in a bowl.
- Lightly rinse lentil and soak in water about 3 times the volume of lentil for a few hours.
- Right before you start sautéing garlic and onion, parboil Kamut for about 20 minutes in a large pot of water. Add lentil to the pot and boil for another 5 minutes. Let them sit for about 10 minutes and drain.
Sauté garlic and onion
- Peel garlic cloves (as many as you want) to use them as whole cloves or, depending on your preference, slice them length-wise. Slice onions relatively thin length-wise.
- Heat a large stainless steel or cast iron pan for a few minutes on medium high heat and add 2 tablespoons of olive oil, and let it roll in the pan for a minute or so.
- Add garlics and sauté for a few minutes until they turn golden brown. Fish out the garlics and set them aside.
- Add onions and sauté for about 15 - 20 minutes, until they are caramelized. If needed, add more olive oil a little by little to prevent the onion from charring too much.
- Add sliced Fresno peppers and sauté for a few minutes.
Incorporate thyme/oregano and tomatoes
- While onions are being sautéed, halve cherry tomatoes lengthwise. Or, if you are using larger tomatoes, cut them in about 1 inch pieces.
- Separate thyme and oregano leaves and add them to the onions.
- Once thyme/oregano leaves are incorporated, add dry spices (cumin, turmeric, and black pepper in this case).
- Once the spices are incorporated, add tomatoes and sauté for a few minutes.
Add Kamut, lentil, dates and broth
- Add Kamut and lentil to the pot and mix together for a minute.
- Julienne sun-dried tomatoes and add to the mix.
- Add back the garlics to the pot.
- Add about 2 cups of broth, just barely enough to cover the top of the mix. Add 1/2 teaspoon of salt and stir well. Once the pot starts simmering, remove scums at the top, drop the heat to medium low
- Cover the pot with parchment paper (to circulate the low level of liquid better) and cook for about 15 minute until the liquid is absorbed. Stir the pot every 3-5 minutes to prevent the food from burning, and add a little bit of broth as needed.
- Taste and add more salt if needed.
Prepare cauliflower and broccoli add to the pot
- Break them into small florets and dry well. Add to the pot a few minutes before finishing and let them stay at the top.
Prepare and add toppings
- Mint - separate into individual leaves.
- Feta cheese - break into small pieces.
- Serve the pilaf on a plate add mint leaves and feta cheese.
Nutrition
Calories: 490kcalCarbohydrates: 72gProtein: 27gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 10mgSodium: 651mgPotassium: 1807mgFiber: 24gSugar: 13gVitamin A: 1757IUVitamin C: 212mgCalcium: 200mgIron: 8mg
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