Lentils and Rice with Pancetta

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If you're cooking at home more often instead of dining out, you can still have the pleasure of trying new ingredients and dishes.

Devote one night a week when you're not rushed to a culinary exploration with your Two's Company partner.

Start with a modest purchase of one intriguing item, such as a condiment, a grain or unusual vegetable from your supermarket, specialty food shop or online purveyor.

Take a taste. Talk about how you can use it to add a fresh accent to your cooking.

If you need inspiration, here are a couple of condiments that are whetting appetites.

Yuzu kosho is one of this season's exciting flavors, according to Tim Mar, president of ChefShop.com, a Seattle-based Internet retailer of artisan food products.

The product is a spicy, hot citrus and chili paste.

"It gives people the ability to be creative or [cook] simply," says Mar.

You can mix yuzu kosho into your favorite barbecue sauce for ribs or add it sparingly to vinaigrette dressing. The options are endless.

Verjus is another transforming ingredient.

This product, the tart fresh juice of unripe wine grapes, can be used place of vinegar for less sharpness.

"It's the kind of thing that will make someone's dish different, but doesn't change cooking that much," says Mar.

Maybe instead of a condiment you'd rather give a fruit or vegetable the starring role for an evening. How about blood oranges in a salad, or warm chocolate sauce drizzled over baby bananas?

Even the deli counter offers a change from your routine fare. If you usually use all-American bacon, give pancetta a try. This Italian salt and spice cured pork product has a more complex flavor than bacon, and with less fatty taste. It's excellent in the following recipe of lentils and rice.

 

Lentils and Rice with Pancetta

Makes 2 servings

Preparation time: 10 minutes

Cooking time: 35 minutes

1/2 cup green lentils

4 slices pancetta, cut into bite-size pieces

1 tablespoon olive oil

1 garlic clove, minced

1 shallot, chopped

1 cup sliced mushrooms

1/2 cup basmati rice

1 to 1 1/4 cups chicken broth, heated

1/4 teaspoon crushed dried thyme

Salt and pepper to taste

Fresh thyme sprigs for garnish, optional

 

Bring 1 cup water to a boil in a small pot. Add lentils. Cover pot. Reduce heat and cook for 10 minutes. Drain off any liquid and set lentils aside.

While lentils are cooking, place pancetta in a large skillet. Add oil, garlic, shallot and mushrooms. Cook over medium heat, stirring frequently until mushrooms are tender, about 5 minutes. Stir in rice. Cook for 1 minute, or until rice is glossy. Add 1 cup chicken broth and thyme. Bring broth to a boil. Add lentils to skillet. Reduce heat to low. Cover skillet and cook for 18 to 20 minutes or until rice and lentils are tender. Check halfway through and add remaining broth if mixture looks dry. Remove from heat, keep covered for 5 minutes. Season with salt and pepper to taste. Garnish with thyme.

 

Each serving (without added salt) has: 420 calories; 12.5 grams total fat; 19 grams protein; 55 grams carbohydrates; 10.5 milligrams cholesterol; 670 milligrams sodium and 6.5 grams dietary fiber.

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Lentils and Rice with Pancetta - Bev Bennett Recipes

(c) 2009 Bev Bennett