Rice and Lentils with Ham

Rice and Lentils with Ham
Photo by Scott Phillips


  • 1 tsp. freshly ground black pepper
  • ¼ tsp. turmeric
  • ¾ lb. leftover ham, glaze removed and chopped (2 cups)
  • 2 Tbs. white balsamic vinegar
  • 1 tsp. coriander seeds
  • Kosher salt
  • 2 tsp. minced fresh ginger
  • + 8 more ingredients
    • 1 cup white basmati rice
    • 1 tsp. cumin seeds
    • 3 medium yellow onions, halved and thinly sliced
    • 10 saffron threads
    • 1 tsp. granulated sugar
    • 3 cups lower-salt chicken broth
    • ½ cup French green lentils (lentils du Puy) or brown lentils
    • ¼ cup extra-virgin olive oil

Heat 2 Tbs. of the oil in a 4-quart heavy-duty saucepan over medium heat. Add the coriander seeds, cumin seeds, sugar, pepper, saffron, and turmeric and cook, stirring, until a shade darker, about 1 minute. Stir in the lentils, and then add the broth. Bring to a simmer and cook for 5 minutes. St...

View full recipe at Fine Cooking


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