Carrot & Lentil Rice Pilaf

  • 2 tablespoons olive oil
  • ½ onion, chopped
  • 1 clove garlic, finely chopped
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon cayenne pepper
  • 1 ⅛ teaspoon ground cumin - divided
  • 1 cup brown rice
  • ½ cup brown lentils, rinsed
  • 1 ⅛ teaspoon Kosher salt - divided
  • 1 cup shredded carrots (about 2)
  • 1 tablespoon fresh lemon juice
  • Freshly ground black pepper

Heat the olive oil in the pot of your Instant Pot using the sauté setting. Add the onion and cook, stirring often, until deep golden brown, about 12 minutes.

Add the garlic, cinnamon, cayenne, and 1 teaspoon of the ground cumin to the pan with the onion. Cook, stirring, for 1 minute. Stir in the rice, lentils, and 1 teaspoon of the salt. Add 1½ cup water or broth to the mixture and lock the lid in place. Cook using the rice setting - releasing the pressure once the cycle ends.

While the rice cooks, toss the carrots with the lemon juice, ⅛ teaspoon each cumin and salt, and a few grinds of black pepper in a bowl; set aside.

After the rice cycle has ended and the pressure is released, add the reserved carrot mixture and stir well to incorporate. Allow the mixture to rest with the rice for 10 minutes before fluffing with a fork and serving.

  • Yields: 2-3 servings
  • Preparation Time: 30 minutes
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