1. Bring 2-1/2 cups water and 1 tsp salt to boil in medium saucepan. 2. Add rice and bring to boil. 3. Reduce heat, cover and simmer until rice is just tender, about 45 minutes. 4. Drain. 5. Return rice to pan. 6. Heat oil in large saucepan over medium heat. 7. Add cloves, onion, carrot, celery and garlic; saute until beginning to brown, about 10 minutes. 8. Add pancetta and saute until crisp, about 5 minutes. 9. Add lentils; stir 1 minute. 10. Add 1-3/4 cups water, 1/2 tsp salt, and bay leaf; bring to boil. 11. Reduce heat, cover and simmer until lentils are tender, about 35 minutes. 12. Remove from heat (some liquid may remain in pan). 13. Discard cloves and bay leaf. 14. Stir rice into lentil mixture (can be made 1 day ahead, cover and chill). 15. Simmer rice-lentil mixture uncovered over medium heat until heated through and liquid is absorbed, about 6 minutes (if made the day ahead of time, you may need to add more water or chicken stock). 16. Stir in parsley. 17. Season to taste with salt and pepper. 18. Note: Leftovers can be made into soup for the next day. 19. Just add some chicken stock, milk or cream to the rice-lentil mixture. ---------------------------------------------------------------------------
Nutrition
Ingredients
