Lentils and Arobrio Rice

We really like lentils

This recipe is adapted from Lidia Bastianich’s Lidia Cooks From the Heart of Italy. If a more soupy consistency is desired up the stock to 11 cups. Chop the vegetables very very small for the best flavor.

Lentils and Rice

• 3 slices bacon diced fine
• 1 cup onion diced very fine
• 1 cup carrot diced very fine
• 1 cup celery diced very fine
• 8-10 basil leaves sliced into thin ribbons
• 2 tbsp tomato paste
• 1 cup white wine
• 8-9 cups chicken stock
• 1 1/2 cups lentils
• 1 1/2 cups Arborio rice
• 1/2 cup grated Romano
• 3 green onions diced fine
• 2 tbsp butter

In a large stock pot melt butter over medium low heat. When it begins to foam add bacon and render fat. When bacon begins to brown add onion and saute until golden. Add celery and carrot and continue to saute until all vegetables are soft. Add tomato paste and mix well. Add wine and basil and turn heat to high. Deglaze pan and cook until almost all wine has evaporated. Add stock bring to a boil and then turn down to a low simmer and cover with a lid. Simmer liquid for 15 minutes then uncover and add lentils. Bring back to a simmer and then cook partially covered for 15 minutes. Add rice, return to a low simmer and cover. Cook until all the liquid is absorbed and rice is tender, about 20 minutes adding more liquid is necessary. Add cheese and green onion and let stand covered for five minutes. Serve hot.