Lentil Pilaf with Umami Flair
A Japanese-inspired twist on traditional pilaf, infused with umami flavor from snappy ingredients.
Ingredients
- ●1 cup dried Lentils
- ●1 cup uncooked Pilaf
- ●2 tbsp Umami Snappy Miso Paste
- ●1 tsp Argentinian Red Pepper Flakes
- ●2 cups Water
- ●1 tbsp Soy Sauce
- ●1 tsp Rice Vinegar
- ●1 tsp Sesame Oil
- ●1/4 cup chopped Green Onions
- ●1 tsp Sesame Seeds
Instructions
- 1
1. Rinse the lentils and soak them in water for 30 minutes.
- 2
2. Drain and rinse the lentils, then add them to a medium saucepan with 2 cups of water.
- 3
3. Bring the water to a boil, then reduce the heat to low and simmer for 20 minutes.
- 4
4. While the lentils are cooking, heat the sesame oil in a large skillet over medium-high heat.
- 5
5. Add the pilaf to the skillet and cook, stirring occasionally, for 5 minutes.
- 6
6. Add the umami snappy miso paste and argentinian red pepper flakes to the skillet, and stir to combine.
- 7
7. Fluff the cooked lentils with a fork and add them to the skillet with the pilaf mixture.
- 8
8. Stir in the soy sauce, rice vinegar, and chopped green onions.
- 9
9. Cook for an additional 2-3 minutes, until the flavors have melded together.
- 10
10. Serve the lentil pilaf hot, garnished with sesame seeds.