Steak, Hazelnut And Lentil Pilaf

Total Time: 2 hrs 50 mins Preparation Time: 15 mins Cook Time: 2 hrs 35 mins

Ingredients

• Servings: 4
• 2 cups basmati rice
• 1/2 lb flank steak, pounded and sliced thin
• 1/2 lemon, juice of
• 1/4 cup hazelnuts, chopped
• 1/2 cup lentils, cooked to al dente and drained
• 1/2 teaspoon cinnamon, divided
• 1 1/2 teaspoons cumin, divided
• 1 beef double bouillon cubes (knorr)
• 1 tablespoon chopped parsley
• salt and pepper (to taste)
• 3 tablespoons olive oil, divided (about)
• lemon wedge (for serving)

Recipe

• 1 stir together olive oil, 1/4 tsp cinnamon, 1/2 tsp cumin salt and pepper to taste, and lemon juice.
• 2 pour over meat to coat all pieces, and place in the refrigerator to marinate 2 hours.
• 3 in a large sauce pan, heat 1 tsp oil.
• 4 roast hazelnuts until lightly golden, then add rice and 4 cups water, lentils, a splash of olive oil, boullion cube, remaining cumin and cinnamon, parsley, salt and pepper to taste.
• 5 bring to a boil and boil 5 minutes, uncovered.
• 6 reduce heat to low; cover and continue to cook 10 more minutes, without liftting lid.
• 7 remove from heat and allow to stand 5 more minutes before you lift the lid.
• 8 meanwhile, heat 1 tbsp oil in a saucepan over medium high heat, and sautei beef slices until cooked through (about 5-7 minutes); set aside.
• 9 after rice has"rested" 5 minutes, fluff with a fork, and remove to a serving platter.
• 10 top with beef and freshly chopped parsley and garnish with lemon wedges.