Recipe: Steak, Hazelnut, and Lentil Pilaf
Description:
Indulge in the rich flavors of this exquisite Steak, Hazelnut, and Lentil Pilaf, a hearty dish that promises to tantalize your taste buds with its blend of tender steak, earthy lentils, and crunchy hazelnuts. Perfect for a weeknight dinner or a special occasion, this recipe is sure to become a favorite in your household.
Ingredients:
- 2 cups basmati rice
- 1/2 cup hazelnuts
- 1/2 cup lentils
- 1/4 tsp cinnamon
- 1/2 tsp cumin
- 1/2 cup chopped parsley
- 1 1/2 tbsp olive oil
- 1 lemon wedge
- Salt and pepper to taste
- 1 bouillon cube
- 1 lb beef slices
Nutritional Information (per serving):
- Calories: 612.4
- Fat: 22.9g
- Saturated Fat: 4.3g
- Cholesterol: 38.6mg
- Sodium: 39.7mg
- Carbohydrates: 78.9g
- Fiber: 6.3g
- Sugar: 1.8g
- Protein: 23.1g
Preparation Time: 15 minutes
Cook Time: 2 hours 35 minutes
Total Time: 2 hours 50 minutes
Instructions:
| Step | Description |
|---|---|
| 1 | In a bowl, mix together 1 1/2 tablespoons of olive oil, 1/4 teaspoon of cinnamon, 1/2 teaspoon of cumin, and season with salt and pepper to taste. Squeeze in the juice from one lemon wedge and stir until well combined. |
| 2 | Place the beef slices in a shallow dish and pour the marinade over them, ensuring each piece is evenly coated. Cover the dish and refrigerate for at least 2 hours to allow the flavors to meld together. |
| 3 | Heat 1 teaspoon of olive oil in a large saucepan over medium heat. Add the hazelnuts and toast them until lightly golden, releasing their rich aroma. |
| 4 | Stir in the basmati rice and cook for a few minutes until it begins to lightly brown, infusing the oil with its nutty essence. |
| 5 | Pour in 4 cups of water, add the lentils, and crumble in the bouillon cube for added depth of flavor. Season with the remaining cumin and cinnamon, along with salt and pepper to taste. |
| 6 | Bring the mixture to a vigorous boil, then reduce the heat to low and cover the saucepan. Allow it to simmer gently for 15 minutes, undisturbed, allowing the rice and lentils to absorb the liquid and swell with flavor. |
| 7 | After 15 minutes, remove the saucepan from the heat and let it sit, covered, for an additional 5 minutes to allow the flavors to meld further. |
| 8 | While the rice and lentils are resting, heat 1 tablespoon of olive oil in a separate saucepan over medium-high heat. |
| 9 | Add the marinated beef slices to the pan and sauté them until they are cooked through and beautifully caramelized, approximately 5-7 minutes. Once done, set them aside. |
| 10 | Fluff the rice and lentil mixture with a fork, allowing the grains to separate and become light and fluffy. Transfer it to a serving platter, spreading it out evenly. |
| 11 | Arrange the cooked beef slices on top of the pilaf, creating an enticing display of flavors and textures. Sprinkle freshly chopped parsley over the dish for a burst of freshness. |
| 12 | Garnish the pilaf with lemon wedges, adding a bright citrusy note that perfectly complements the savory richness of the dish. Serve hot and enjoy the symphony of flavors in every bite! |
This Steak, Hazelnut, and Lentil Pilaf recipe is a delightful fusion of textures and flavors, bringing together the robustness of steak, the earthiness of lentils, and the crunch of hazelnuts, all enveloped in aromatic spices and herbs. Whether you’re cooking for a cozy dinner at home or entertaining guests, this dish is sure to impress with its depth of flavor and satisfying heartiness.
