This dish is nutritious and really fragrant. The key technique is lots and lots of rinsing. Rinse lentils and rice before cooking. The other key is timing. Don’t add everything together because rice and lentils cook at different rates. Enjoy this dish warm, at room temperature or even cool. It’s absolutely delicious.

Serves: 6 Prep. time: 10′ Cooks in: 50′ Ready in: 60′

250 g lentils, rinsed, drained
40 ml extra-virgin olive oil
1 tsp cardamom seeds, crushed
2 leeks (only the white part), finely chopped
1 red chili pepper, finely chopped
250 g rice long-grain, rinsed, drained
500 g wild chicory (net weight)
salt, pepper


Step 1
In a pan with cold water add lentils and allow to come to a boil. Drain and return to pan with 1 liter of water. When it comes to a boil cook for 20 minutes. Season with salt and remove pan from heat.

Step 2
In another pan heat oil on medium heat and cook cardamom seeds for 1 minute stirring with a spatula. Add leek and chili pepper and cook for another 2-3 minutes until softened.

Step 3
Add rice and cook for 2-3 minutes until shiny. Stir in lentils with their water and when it comes to a boil, cook for 10 minutes. Add chicory, season with some salt and pepper and cook for another 10-12 minutes until most liquid is absorbed. Add some extra hot water if necessary.

Step 4
Remove pan from heat and serve warm with some extra pepper.

Photo: – Styling: Κ. Lykouresi- Food styling: Makis Georgiadis

Και η συνταγή στα ελληνικά: Φακόρυζο με καρδάμωμο και άγρια ραδίκια