Food recipes
Lentil Vegetable Balls with Tomato Rice Pilaf
Lentil Vegetable Balls with Tomato Rice Pilaf
Serves 8
Ingredients:
Pilaf:
Oil
Onion
Cubanelle pepper
Rice
Tomatoes
Water
Basil
Salt and black pepper
Vegetable Balls:
2 cups lentils du Puy (green French lentils)
1/4 cup olive oil, plus lots more for greasing
1 large yellow onion, chopped
1 large fennel bulb, trimmed and chopped
1/2 pound fresh shiitake mushrooms, stems discarded, caps thinly sliced
1 tablespoon minced fresh rosemary
1 tablespoon fresh thyme leaves
1 teaspoon minced garlic
1 teaspoon fennel seeds
3 large eggs, at room temperature, lightly beaten
1/2 cup Parmigiano-Reggiano cheese, finely grated (about 2 ounces)
1/2 cup panko breadcrumbs
1/2 cup packed fresh parsley leaves
1/2 cup chopped toasted pecans
3 tablespoons tomato paste
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Directions:
1. To make the pilaf: Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion and cubanelle pepper and cook, stirring often, until softened, about 5 minutes.
2. Stir in the rice and cook, stirring constantly, 1 minute. Add the tomatoes, water, basil, salt and pepper. Stir well and bring to a boil. Cover, reduce heat to low and simmer until the rice is tender and almost all the liquid is absorbed, about 50 minutes. Set aside, covered, up to 30 minutes.
3. To make the vegetable balls: Bring a large pot of water to a boil. Add the lentils, reduce heat to medium and boil until very soft, about 30 minutes. Drain and transfer to a large bowl.
4. Heat the oil in a large skillet over medium-low heat. Add the onion and fennel and cook, stirring often, until softened, about 15 minutes. Add the mushrooms and cook until softened and a little browned, about 5 minutes.
5. Stir in the rosemary, thyme, garlic and fennel seeds and cook about 2 minutes, stirring. Scrape into the bowl with the lentils and cool 15 minutes.
6. Stir in the eggs, cheese, panko, parsley, pecans, tomato paste, salt and pepper. Working in batches, puree the mixture in a large food processor until smooth, scraping down the bowl each time. Transfer to a second bowl.
7. Position the rack in the center of the oven and heat to 400°F. Oil a large rimmed baking sheet very generously.
8. With wet hands, form the puree into 32 large golf-ball-size balls. Set on the baking sheet and roll to coat in the oil. Bake, turning once, until browned and firm, about 20 minutes. Cool on the sheet 5 minutes.
9. Divide the pilaf among 8 plates and top each with 4 vegetable balls.
Make Ahead:
Form the vegetable balls up to 24 hours ahead without baking; store covered on their baking sheet in the refrigerator. Make the pilaf up to 30 minutes ahead and keep covered at room temperature.
Garnish:
Sprinkle with more grated Parmigiano-Reggiano and minced basil.
Serves 8
Ingredients:
Pilaf:
Oil
Onion
Cubanelle pepper
Rice
Tomatoes
Water
Basil
Salt and black pepper
Vegetable Balls:
2 cups lentils du Puy (green French lentils)
1/4 cup olive oil, plus lots more for greasing
1 large yellow onion, chopped
1 large fennel bulb, trimmed and chopped
1/2 pound fresh shiitake mushrooms, stems discarded, caps thinly sliced
1 tablespoon minced fresh rosemary
1 tablespoon fresh thyme leaves
1 teaspoon minced garlic
1 teaspoon fennel seeds
3 large eggs, at room temperature, lightly beaten
1/2 cup Parmigiano-Reggiano cheese, finely grated (about 2 ounces)
1/2 cup panko breadcrumbs
1/2 cup packed fresh parsley leaves
1/2 cup chopped toasted pecans
3 tablespoons tomato paste
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Directions:
1. To make the pilaf: Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion and cubanelle pepper and cook, stirring often, until softened, about 5 minutes.
2. Stir in the rice and cook, stirring constantly, 1 minute. Add the tomatoes, water, basil, salt and pepper. Stir well and bring to a boil. Cover, reduce heat to low and simmer until the rice is tender and almost all the liquid is absorbed, about 50 minutes. Set aside, covered, up to 30 minutes.
3. To make the vegetable balls: Bring a large pot of water to a boil. Add the lentils, reduce heat to medium and boil until very soft, about 30 minutes. Drain and transfer to a large bowl.
4. Heat the oil in a large skillet over medium-low heat. Add the onion and fennel and cook, stirring often, until softened, about 15 minutes. Add the mushrooms and cook until softened and a little browned, about 5 minutes.
5. Stir in the rosemary, thyme, garlic and fennel seeds and cook about 2 minutes, stirring. Scrape into the bowl with the lentils and cool 15 minutes.
6. Stir in the eggs, cheese, panko, parsley, pecans, tomato paste, salt and pepper. Working in batches, puree the mixture in a large food processor until smooth, scraping down the bowl each time. Transfer to a second bowl.
7. Position the rack in the center of the oven and heat to 400°F. Oil a large rimmed baking sheet very generously.
8. With wet hands, form the puree into 32 large golf-ball-size balls. Set on the baking sheet and roll to coat in the oil. Bake, turning once, until browned and firm, about 20 minutes. Cool on the sheet 5 minutes.
9. Divide the pilaf among 8 plates and top each with 4 vegetable balls.
Make Ahead:
Form the vegetable balls up to 24 hours ahead without baking; store covered on their baking sheet in the refrigerator. Make the pilaf up to 30 minutes ahead and keep covered at room temperature.
Garnish:
Sprinkle with more grated Parmigiano-Reggiano and minced basil.
Printed from https://recipe.bluelayer.org/recipe/71605/lentil-vegetable-balls-with-tomato-rice-pilaf