Citrus Infused Lentil and Rice Pilaf

A vibrant and nutritious pilaf combining earthy lentils and fluffy rice, brightened with the fresh zest and juice of tangerine for a unique citrus twist.

Steps

1. Rinse the lentils and rice separately under cold water until water runs clear. 2. In a small pot, heat olive oil over medium heat. Add onion and garlic, sauté until translucent (about 3 minutes). 3. Add lentils and rice to the pot, stir to coat with oil and aromatics. 4. Pour in vegetable broth, add tangerine zest, and bring to a boil. 5. Reduce heat to low, cover, and simmer for about 20 minutes or until rice and lentils are tender and liquid absorbed. 6. Remove from heat, stir in tangerine juice, and season with salt and pepper. 7. Fluff the pilaf with a fork, garnish with fresh parsley, and serve warm.

1/4 cup dry lentils 1/4 cup basmati rice 1 small tangerine (zest and juice) 1 tablespoon olive oil 1/2 small onion, finely chopped 1 garlic clove, minced 1/2 cup vegetable broth Salt and pepper to taste Fresh parsley for garnish (optional)