Wild rice with lentils is a tasty and nutritious single dish, also perfect for those who follow a vegetarian or vegan diet. The wild red rice, a valuable whole-grain variety with a unique texture, is boiled, then sautéed with a base of shallots, oil and rosemary, then mixed with Castelluccio lentils, Umbrian excellence with the IGP brand. A preparation with an irresistible scent, thanks to the final splash of lemon juice, and also complete from a nutritional point of view. Find out how to make it by following our recipe step by step and enjoy it hot or at room temperature during a spring lunch or dinner.
Ready in: 40 MINUTES
FOR 2 PEOPLE
Calories in wild rice with lentils recipe: 639 kcal
% Daily Value*
Total Fat 4.1g 5%, Saturated Fat 0g 0%, Cholesterol 0mg 0%, Sodium 55mg 2%, Total Carbohydrate 125.8g 46%, Dietary, Fiber 13.2g 47%, Total Sugars 3g, Protein 21.4g, Vitamin D 0mcg 0%, Calcium 24mg 2%, Iron 0mg 2%, Potassium 228mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
RED WILD RICE 120 gr
LENTILS OF CASTELLUCCIO 50 gr
CARROT 1 • 21 kcal
SPICY CHILLI 1 piece
FRESH ROSEMARY 1 sprig • 29 kcal
LAUREL 1 leaf
LEMON JUICE as required • 29 kcal
EXTRA VIRGIN OLIVE OIL as required • 29 kcal
SALT as required • 0 kcal
The calories refer to 100 grams of the product
How to prepare wild rice with lentils
Combine the lentils in a saucepan and add the carrot, peeled and cut in half, 1 peeled shallot and the bay leaf; cover with about 100 ml of cold water (1), put on the stove and cook for about 30 minutes, until tender.
Rinse the rice thoroughly and then collect it in a pot; pour about 350 ml of water (2), cover with the lid and cook until tender and the cooking juices well absorbed.
Meanwhile, in a pan, brown the remaining peeled shallot with a drizzle of oil and a few sprigs of rosemary (3).
Shell the cooked rice with a fork, pour it into the pan with the bottom (4) and let it flavor for a few moments.
Add the lentils, well drained (5), add salt and cook for a few minutes over low heat.
Transfer the rice with the lentils to individual plates and complete with the chopped chilli and a drizzle of raw oil. Sprinkle with lemon juice and serve wild rice with lentils (6).
For our recipe we have chosen wild (or wild) red rice, originally from the Camargue area, in France; if you prefer, you can also use the black one (Zizania Aquatica): it is a grass that grows spontaneously in the swampy areas of North America and is characterized by an intense, aromatic and “chestnut” flavour.
Sprinkle the rice with a generous splash of lemon or lime juice: it will give the preparation an extra edge. If you like, you can also add chopped fresh coriander and a few cubes of ripe avocado.
Instead of the small and very tasty Castelluccio lentils, you can also use the red peeled ones, which will cook in a few minutes. For greater convenience, you can also use legumes already boiled and stored in glass jars.
If you love salads with colourful and fragrant rice, here are all the varieties to try in the kitchen; if, on the other hand, your passion is lentils, here are the best recipes featuring this legume.
Wild rice with lentils can be kept in the refrigerator, in a special airtight container, for 2 days.