Curried Lentil and Ricotta Meatballs with Pilaf Rice

Name: Curried Lentil and Ricotta Meatballs with Pilaf Rice
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: 1 cup red split lentils (about 200 grams); 1 carrot; 2 red onions (such as Tropea or other sweet red onions); 1 stalk celery; 1/3 cup ricotta cheese (about 80 grams); 3/4 cup whole grain oat flour (about 100 grams); 2 cups pumpkin (about 300 grams), diced; 5 cups baby spinach (about 150 grams); 2 cups basmati rice (about 400 grams); 3/4 cup coconut cream or coconut milk (about 200 ml); Curry powder, turmeric, paprika, and cumin, to taste; as needed Vegetable broth and breadcrumbs,; as needed Extra-virgin olive oil, high-oleic sunflower oil, salt, and pepper,

In Cucina con Alessio @Alessio_Buelli

This vegetarian main dish is healthy, nutritious, and truly delicious. I was inspired by the food blogger "unaseraincucina" for this recipe, but I adapted it to my own tastes and what I already had in my pantry. Pilaf rice is a Turkish-origin recipe widely used throughout the Middle East; it's very simple to make and pairs perfectly with fish, meat, or vegetable dishes, especially when served with various sauces and spices. Although it has Turkish origins, pilaf rice is made with Basmati rice (grown in India). This recipe is a bit involved, but it really impressed me—give it a try and see for yourself!

In Cucina con Alessio @Alessio_Buelli

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Ingredients

1 hour

Serves 4 servings

1 cupred split lentils (about 200 grams)
1carrot
2red onions (such as Tropea or other sweet red onions)
1 stalkcelery
1/3 cupricotta cheese (about 80 grams)
3/4 cupwhole grain oat flour (about 100 grams)
2 cupspumpkin (about 300 grams), diced
5 cupsbaby spinach (about 150 grams)
2 cupsbasmati rice (about 400 grams)
3/4 cupcoconut cream or coconut milk (about 200 ml)
Curry powder, turmeric, paprika, and cumin, to taste
as neededVegetable broth and breadcrumbs,
as neededExtra-virgin olive oil, high-oleic sunflower oil, salt, and pepper,

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Steps

1 hour

1

Start by preparing the lentils. Dice one onion, the carrot, and the celery into small pieces. Sauté them in a little extra-virgin olive oil. Add the lentils and a ladle of vegetable broth, cover, and cook for about 20 minutes, adding more broth as needed until the lentils are tender.
2

Next, prepare the pilaf rice. Rinse and dry the basmati rice thoroughly. Toast it for a few minutes in a wok with a little extra-virgin olive oil. Add enough water to cover the rice by about 1/2 inch. Cover the pan tightly with foil and a lid, and cook for about 10 minutes. Once cooked, let it rest for 5–10 minutes, then season to taste (I use just salt, pepper, and extra-virgin olive oil).
3

Meanwhile, make the meatballs. In a bowl, combine the cooked lentils, ricotta, oat flour, and a pinch of salt. Mix until you have a smooth mixture (add breadcrumbs if needed for consistency). Shape into meatballs and roll each one in breadcrumbs.
4

Cook the meatballs in a nonstick skillet with high-oleic sunflower oil. When they are golden and cooked on all sides, remove them and place on paper towels to drain excess oil. Set aside.
5

In a skillet, sauté the finely chopped onion in a little extra-virgin olive oil. Add the diced pumpkin and cook for about 10 minutes. Add the baby spinach, season with salt, and cook for a few more minutes. Stir in the coconut cream and spices, mixing well. Add the reserved meatballs to the pan and let them absorb the flavors for a moment. Serve everything with the pilaf rice.