Wild rice with beluga lentils and zucchini with lime and honey sauce

Ingredients for 4 servings:

• 2 bags of long grain rice and wild rice mixed or 1 bag of each type
• 1 zucchini or 1 bunch of green asparagus
• 250 g beluga lentils, dried
• 2 tbsp honey
• 100 ml lime juice
• n. B. Parmesan, freshly sliced
• 1 tbsp oil, neutral
• Water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Rinse the beluga lentils with cold water. Place them in a saucepan with 750 ml of water and bring to a boil. Cook for 15 minutes. (The package says 20-30 minutes, but by then they’ll have lost all their bite and will be mushy.) Drain and let it drain. Place the rice packet in a pan of boiling water according to the package instructions, but subtract 2 minutes from the cooking time (if the cooking time is 20 minutes, as mine did, then 18 minutes). We want a bit of bite! Meanwhile, wash the zucchini and trim off the ends. If using green asparagus, snap off the ends where they break easily and cut each into large pieces. Heat the oil in a pan until very hot and roast the zucchini or asparagus for 2-3 minutes. Melt the honey in a small saucepan over medium heat, mix with the lime juice, and bring to a boil. Remove from the heat. Drain the rice, cut open the rice bag, return the rice to the pot, and toss with the beluga lentils. Serve the rice, drizzle with lime sauce, and serve with zucchini or asparagus. If you like, grate fresh Parmesan cheese over the rice. Tip: I fried skin-on chicken thigh steaks with this. Absolutely delicious. In my opinion, this dish goes best with delicate meat or fish without a strong flavor, such as chicken, limeade, tilapia, or pangasius.