Over many centuries, every country in the world has developed ways to obtain much-needed protein by combining the simplest of ingredients. In Italy, the combination of lentils and rice has found just as happy a home as it has in India. The trimmings may be a little different, but this simple dish can make a meal in itself when served with a salad, or as an accompaniment to grilled vegetables or stuffed artichokes.

　　

Ingredients

serves 4

　　1/2 cup dried lentils

　　3/4 cup Arborio rice

　　4 cups water

　　1 teaspoon salt, plus more to taste

　　2 tablespoons unsalted butter

　　1/2 yellow onion, chopped

　　Freshly ground black pepper to taste

　　1 tablespoon good, fruity olive oil

　　1/2 cup freshly grated Parmesan cheese

　　1/4 cup finely chopped fresh parsley, for garnish

　　

Step 1

Thoroughly rinse the lentils and rice, being sure to remove any small stones or dirt. Place them in the slow cooker insert along with the water and 1 teaspoon salt.

　　

Step 2

In a sauté pan, heat the butter and sauté the onion over medium-high heat until the onion is golden brown, about 10 minutes.

　　

Step 3

Add the onion to the lentils and rice. Cover and cook on high for about 2 hours, or until both the lentils and the rice are tender. Add additional salt,if necessary, and pepper to taste.

　　

Step 4

Top each serving with a drizzle of the olive oil and a generous sprinkling of the Parmesan cheese and the parsley.

　　

Suggested Beverage

Step 5

Any good, medium-bodied red wine would be nice with this dish. I might try a Barbera or a young, fruity Zinfandel or one of my favorite easy-drinking Italian varietals, Callaway Vineyards’ Dolcetto.

　　Gourmet Vegetarian Slow Cooker