My friend mentioned she’d had black beans and rice yesterday and that sounded tasty…I didn’t have any black beans on hand, but I did have some lovely red lentils. And some gelatinous pork stock left over from the weekend’s pulled pork. So…
I lightly sweated a fine dice of mirepoix in olive oil with some salt and pepper, then added jasmine rice, red lentils, a few pistachios and raisins for pops of texture and flavor, turmeric (more for color than anything else), a diced roma tomato, the pork stock and water enough to…well, I was shooting for just a little over a 2:1 ratio of fluid to rice/lentils. Brought it all to a boil in a skillet, reduced the heat and simmered for…you know, long enough. (About 28 minutes in my case.)
The pork stock (which, I mean I get really gelatinous stuff out of the sous vide pork butt) gave it a wonderful unctuousness and all the flavors melded together the way I’d hoped. The only issue I had was that the pistachios ended up a bit too soft; next time, I’d probably toss them in at the end.
Of course I topped with a bit of my homemade crème fraîche because…why the hell wouldn’t I? I was going to have add a protein, but I decided this stood on its own well enough for me.