A delicious and hearty dish made with rice, lentils, and clams cooked in a flavorful broth.
- 200 grams of rice
- 100 grams of cooked lentils
- kilogram of clams
- 1 spring onion
- 2 garlic cloves
- 1 small glass of white wine
- 2 tablespoons of olive oil
- parsley
- black pepper
- salt
Cook the rice in a pot of salted boiling water for 16 minutes, or until al dente. Drain and set aside. Rinse the lentils to remove any excess liquid and drain. Soak the clams in salted water for 30 minutes to remove any sand or grit.
Clean and chop the spring onion. Peel and chop the garlic cloves. Heat the olive oil in a pot, add the spring onion and saut for 5 minutes. Add the garlic and continue cooking for 1 minute, stirring occasionally with a wooden spoon. Drain the clams and add them to the pot along with the white wine. Cover the pot and cook for 2 minutes, or until all the clams have opened. Discard any clams that remain closed.
Add the cooked rice, lentils, a sprinkle of chopped parsley, salt, and black pepper. Cook everything together for 2 minutes, stirring constantly to allow the flavors to blend. Serve the dish immediately.