Steak Hazelnut And Lentil Pilaf Recipes

SKIRT STEAK WITH LENTIL SALAD

Steps:

• To make the lentil salad, put the water in a large saucepan. Wash the lentils in a colander and add to the saucepan. Add the carrots, bay leaf, thyme and salt. Cover and simmer 20 to 25 minutes. Do not overcook. Drain and remove the bay leaf and thyme sprigs.
• In a large mixing bowl combine the mustard, 3/4 cup of oil and the vinegar, onions, tarragon, salt and pepper. Blend well with a wire whisk. Add the lentils and stir. Serve warm, lukewarm or cool.
• To prepare the meat, sprinkle it on both sides with salt and pepper and brush with 1 tablespoon of oil.
• Heat a cast-iron skillet large enough to hold two steaks over high heat, add the steaks and brown them for 3 minutes for medium-rare. Turn and continue cooking until they are thoroughly browned, about 3 minutes more. Remove to a warm platter. Repeat the procedure for the two remaining steaks.
• Pour the fat from the skillet and reduce the heat. Add the butter, garlic and parsley. Cook briefly, stirring. Add any juices from the platter and blend well. Pour the sauce over the steaks and serve with the lentil salad immediately.

PEPPER STEAK AND RICE PILAF WITH MUSHROOMS

Steps:

• In a medium pot over medium to medium high heat add a tablespoon of oil and a tablespoon of butter. When butter melts, add chopped mushrooms and saute 3 to 5 minutes. Add water and cover the pot. Add rice and pilaf packet to water. Stir to combine, reduce heat and cook 18 minutes. Add parsley, fluff with fork.
• Preheat a large skillet over high heat. Add vegetable oil to really hot pan. Add meat and sear on all sides, 5 minutes. Season with salt and remove to a plate. Cover meat loosely with foil to hold heat. Reduce heat on pan to medium. Add butter to pan. Add peppers and a little onion. Saute peppers and onions 5 minutes. Sprinkle flour over vegetables and cook 1 minute longer. Whisk in sherry and start to pick up pan drippings. Whisk in consomme and continue whisking. Add tomato and black pepper. Slide meat back into the pan and coat with sauce. Reduce heat to low and simmer 5 minutes.
• Spoon Pepper Steak over Mushroom Rice Pilaf and serve.

QUINOA AND LENTIL PILAF

Steps:

• Heat 1 tablespoon of the olive oil over medium-low heat in a large nonstick skillet and add onion. Cook, stirring, until tender and just beginning to color, 5 to 8 minutes. Add a generous pinch of salt and garlic and continue to cook, stirring, until garlic is fragrant, another 30 seconds to a minute. Add remaining oil and stir in quinoa and lentils. Add herbs and pepper, stir together, taste and adjust salt. Remove from heat and serve, adding a squeeze of lemon to each serving.

HAZELNUT CRUSTED RIB-EYE STEAK

Steps:

• Preheat the oven to 400 degrees F. Pulse the hazelnuts and rosemary in a food processor until the nuts are about the size of whole peppercorns. Transfer to a large plate. Combine the mustard and horseradish together in a small bowl.
• Rub the oil all over the steak and season with salt and pepper, to taste. Heat a cast iron or heavy-bottomed pan over medium-high heat until very hot, about 5 minutes. Lay the steak in the pan and sear without moving until each side becomes a rich brown color, about 3 minutes a side.
• Transfer to a cutting board and brush the mustard mixture all over the steak. Dredge the steak in the hazelnuts, pressing so they adhere to the meat. Arrange the steak on a rack set over a baking sheet or roasting pan. Put into the oven and cook until an instant-read thermometer inserted into the thickest part of the steak registers 125 degrees F for medium rare, about 20 minutes. Transfer the meat to a cutting board and let rest for 10 minutes. Slice the steak and arrange it on a serving platter. Serve.

WILD RICE, SHIITAKE AND HAZELNUT PILAF

Steps:

• Rinse wild rice; place in a saucepan with water and sea salt. Bring to a boil, cover, reduce heat, and simmer for an hour or until the gains are soft and the water is absorbed. Remove from heat and allow to steam, covered, for 5-10 minutes. Fluff with a fork.
• Heat oil in large saute pan. Add the hazelnuts and saute until aromatic. Add garlic, ginger, and orange zest and saute until fragrant, about 1 minute. Add leeks, shiitakes, and another pinch of salt. Saute until vegetables soften, about 4 minutes.
• Add rice to saute pan, season with pepper and additional salt to taste and stir to combine. Cover and cook on low until rice is warmed through. Remove pan from heat. Stir in cilantro and orange juice and serve.

LENTIL-AND-RICE PILAF

Steps:

• In a 10-inch skillet, heat olive oil over medium heat. Add onions; reduce heat to medium-low. Cook, stirring occasionally, until onions are golden and caramelized, 35 to 40 minutes. Season with coarse salt and ground pepper.
• Meanwhile, in a 3-quart saucepan, bring 5 cups water to a boil. Stir in brown lentils; reduce heat to a simmer. Cook until tender, 10 to 12 minutes. Drain; rinse pan.
• Return lentils to pan; add long-grain rice and vegetable broth. Bring to a boil; reduce to a simmer. Cook until rice is tender and has absorbed liquid, 10 to 12 minutes. Season with salt and pepper. Scatter onions on pilaf.

ROAST CAULIFLOWER & HAZELNUT PILAF

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat 1 tbsp of the oil in a large pan, add the onion and cook for 5 mins until golden. Add the garlic, ginger, garam masala and rice, and cook for a few more mins. Add the stock and curry leaves, and season. Bring to the boil, then reduce heat to low. Cover and simmer for 40 mins.
• Toss the cauliflower in the curry powder and remaining oil, season and put on a baking sheet. Roast in the oven for 40 mins until tender.
• Remove the rice pan from the heat and leave for 5 mins, then gently stir through the roasted cauliflower, coriander and toasted hazelnuts. Serve with natural yogurt.

HAZELNUT-MUSHROOM PILAF

Steps:

• Place a large skillet over medium-low heat. Melt butter, then saute rice, orzo, mushrooms, onion, and celery. Stir constantly until rice is lightly browned.
• Mix in chicken broth, parsley, marjoram, pepper, and hazelnuts. Bring to a boil, then reduce heat to low, cover skillet, and allow to simmer 15 minutes. Remove from heat and let stand 10 minutes before serving.

ZESTY LENTIL & HADDOCK PILAF

Steps:

• Cook the rice in boiling water until just tender, then drain. Meanwhile, fry the onions in the oil in a large non-stick frying pan over a medium heat for 10-12 mins until golden. Bring some water to the boil in a shallow pan. Add the haddock fillets, poach for 4 mins until the fish is just cooked, then drain and break into large flakes. Spoon half the onions onto a plate, then set aside.
• Stir the drained rice and lentils into the onion pan, then fold through the fish, lemon zest and parsley to heat through. Serve topped with the reserved onions and a handful of almonds, with the lemon wedges on the side for squeezing over.

STEAK, HAZELNUT AND LENTIL PILAF

Steps:

• 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.