Rice with Lentils and Calabresa Sausage

Name: Rice with Lentils and Calabresa Sausage
Total time: 20 min
Yield: 8
Ingredients: 2 cups Da Terrinha lentils; 2 cups Rice; 3 tablespoons Olive oil; 2 Sliced onions; 2 cubes Beef bouillon; 4 cups Hot water; 300 g Calabresa sausage; to taste Pepper; to taste Parsley

20 minutes

Easy

8 servings

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The secret to the dark color of the dish is letting the onion brown significantly while sautéing, creating a dark caramel at the bottom of the pan.

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For an Arabic touch, add a bit of cumin and serve with toasted almonds on top.

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You can substitute the calabresa sausage with bacon or desalted dried meat (carne seca).

Ingredients

2 cups - Da Terrinha lentils

2 cups - Rice

3 tablespoons - Olive oil

2 - Sliced onions

2 cubes - Beef bouillon

4 cups - Hot water

300 g - Calabresa sausage

to taste - Pepper

to taste - Parsley

Preparation Method

1Cook the lentils in water until 'al dente' (firm but cooked).
2In another pan, sauté the onion and sausage in olive oil until the onion is very dark. This gives the dish its characteristic color.
3Add the rice, beef bouillon, hot water, reserved lentils, and pepper. Cook until the rice is fully done (about 15 to 20 minutes).
4Once finished, transfer to a serving dish, sprinkle with chopped parsley, and serve.

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