|2 servings||calories per servings 507|
We're smitten with this exotic vegetarian dish. The sweetness of the golden beets pairs perfectly with the caramelized onions and the beluga lentils add delicious texture.
2. Place a large sauté pan over high heat and add oil, onions and a pinch of salt. Cook on high for 4-5 minutes, turn down to low and cook for 15-20 minutes while stirring and scraping the pan so onions don’t burn. If the onions start getting dark or crispy add a splash of water and scrape the bottom of the pan. While the onions are cooking move on to the next step.
3. Combine the garlic, beets, lentils, bay leaf, a pinch of kosher salt and black pepper,1 ½ cups of water in a medium saucepot with a lid and place on high heat. Bring this mixture to a boil and turn down to a simmer. Cover and cook for 15-20 minutes stirring occasionally so nothing sticks to the bottom of the pan. The consistency of this mixture when finished should be saucy, not soupy, if it is too thick add a touch of water. While this mixture is cooking move on to the next step.
4. Combine 1 ¾ cups of water, blood orange juice, butter and a pinch of salt in a medium saucepot with a lid and place on high heat. When the water boils, add rice, stir and bring back to a boil. Place lid on top of the rice and turn down to low, cook on low until all the liquid has been absorbed.
5. Before serving remove and discard the bay leaf from the beet/lentil mixture. When all three of the components are ready, divide the rice onto two plates, add the beet/lentil mixture, the caramelized onions and then top with blood orange zest, parsley and Peachdish salt.
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...