Cranberry Blood Red Orange, Red Lentils, and Red Bhutanese Rice Recipe on Food52

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Cranberry Blood Red Orange, Red Lentils, and Red Bhutanese Rice

by:
August 20, 2019
0 Ratings
Author Notes

For a great vegetarian side dish combine cranberry beans, blood red orange zest and juice, ginger, cranberries, carrots, Turkish red lentils, and Bhutanese red rice, (or brown rice if you can't find the red). Cranberry beans are also known as borlotti beans. I recommend dried, but canned could be rinsed and then added to the rice cooker. Fresh cranberry beans, when you can find them, do not need soaking. —Sagegreen

  • Serves 4-8
Ingredients
  • 15 ounces cooked cranberry beans (dried are best to work with)
  • 1/2 cup rough cut one inch match stick carrots
  • 1/2 cup fresh cranberries, cut in halves
  • 2 tablespoons honey
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup tiny cubed pumpkin or butternut squash, the size of a large bean
  • zest of 1 blood red orange, or plain orange
  • juice of 1-2 fresh blood red orange(s), @ 1/2-3/4 cup , or plain orange
  • 2 inches of fresh ginger, peeled and finely grated
  • 3/4 teaspoon sea salt
  • 1 cup brown rice, well rinsed (short grain) or red Bhutan rice
  • 1 cup Turkish red lentils, washed
  • 1 teaspoon Turkish saffron
  • 1 teaspoon ground sumac
  • 4 1/2 cups water
In This Recipe
Directions
  1. If you have to cook the cranberry beans first, soak 1 cup of the dried beans overnight in the 3 cups of water. Then bring the water to a boil and cook for about 30 minutes. The beans should be al dente. Or drain and rinse a can of borlotti beans in water.
  2. Marinate the cranberries and carrot sticks in two tablespoons of orange juice and honey with cinnamon for at least one hour and up to half a day.
  3. Soak the rice and lentils in the remaining orange juice, orange zest, spices, grated ginger, salt, and water for at least one hour.
  4. Combine all the ingredients in a rice cooker and cook until tender. Or bring to a boil over high heat, then reduce to a simmer and cook in a covered pan until tender for about 25 minutes or so. Fluff and serve.

See what other Food52ers are saying.

  • Midge
    Midge
  • BoulderGalinTokyo
    BoulderGalinTokyo
  • drbabs
    drbabs
  • Sagegreen
    Sagegreen

    7 Reviews

    Midge November 15, 2010
    I love the way this sounds. Where can you find red Bhutan rice?
     
    Author Comment
    Sagegreen November 15, 2010
    Thanks. I think I found it at Whole Foods or else at the Riverview Co-op Market in Northampton. They would have it at places like the Brattleboro co-op, too. Not sure what your equivalent is in Boston.
     
    BoulderGalinTokyo November 15, 2010
    Do You know if cranberry beans are the same as dried azuki beans? Thanks for an interesting dish!
     
    Author Comment
    Sagegreen November 15, 2010
    Thanks. Adzuki beans are different, more reddish when dry; they might be interesting with bhutan rice, too. Cranberry beans are also borlotti beans. When dry they are mottled cranberry and white, but when cooked turn solid pink.
     
    Author Comment
    Sagegreen November 15, 2010
    I just uploaded an image of the dry beans.
     
    drbabs November 14, 2010
    Yum and gorgeous.
     
    Author Comment
    Sagegreen November 14, 2010
    Thanks! I wanted to come up with something healthy and substantive.