Steak, Hazelnut and Lentil Pilaf

Name: Steak, Hazelnut and Lentil Pilaf
Prep time: 15 min
Cook time: 2 h 35 min
Total time: 2 h 50 min
Yield: 4-6 serving(s)
Ingredients: 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)

Submitted by canarygirl

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Ready In:: 2hrs 50mins
Ingredients:: 12
Serves:: 4-6

ingredients

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)

directions

Stir together olive oil, 1/4 tsp cinnamon, 1/2 tsp cumin salt and pepper to taste, and lemon juice.
Pour over meat to coat all pieces, and place in the refrigerator to marinate 2 hours.
In a large sauce pan, heat 1 tsp oil.
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.
Bring to a boil and boil 5 minutes, uncovered.
Reduce heat to low; cover and continue to cook 10 more minutes, without liftting lid.
Remove from heat and allow to stand 5 more minutes before you lift the lid.
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.
After rice has"rested" 5 minutes, fluff with a fork, and remove to a serving platter.
Top with beef and freshly chopped parsley and garnish with lemon wedges.