In fakorizo, hearty lentils and rice come together in a simple, savory side dish. Onion and bay leaf add depth; lemon and parsley bring a fresh finish.
Fakorizo combines lentils and rice in one Greek side dish. The exact proportions and method vary from recipe to recipe: sometimes the legumes and rice are cooked separately and then combined, while other times they cook one after the other in the same pan. Here, the lentils go into the pan first, giving them time to become almost tender before the rice is added. This allows both ingredients to keep their shape while the rice takes on flavor from the onion, olive oil and bay leaf.
Choose green or brown lentils; they stay firmer during cooking than red lentils, which quickly fall apart. Rinse them before using and pick out any small stones. The cooking time needed depends on the type and how long the lentils have been sitting in the pantry. So taste them before adding the rice: they should be starting to soften, but still have a slight bite. Medium-grain rice pairs well with the tender lentils; long-grain rice works too, but gives the dish a looser texture.
A gentle heat is important once the rice is in the pan. Let the mixture simmer gently with the lid on and stir as little as possible. Boiling vigorously or stirring a lot can break the rice grains and crush the lentils. If the liquid has been absorbed while the rice is still firm, add a small splash of hot water. If there is still some liquid in the pan after cooking, let the dish stand with the lid on for a few minutes; the rice will absorb a little more.
Olive oil, onion and bay leaf create a rounded, savory base. Add the lemon juice and parsley only at the end: the lemon cuts through the soft, earthy flavors, and the herbs bring a fresh, green note. Use fresh lemon juice if possible, and taste after adding it to see if the dish needs more salt or pepper. No fresh parsley on hand? Finely chopped dill works too, though it changes the herbal note.
Serve fakorizo warm or at room temperature, for example alongside grilled vegetables, pan-fried fish or a salad with tomato and cucumber. The lentils and rice make it hearty enough to take a more substantial role on the plate, while the lemon keeps the flavor light. Store leftovers covered in the refrigerator and reheat them thoroughly with a splash of water so the rice doesn’t dry out.
Rinse the lentils and check for small stones. Heat the olive oil in a large pan over medium-low heat. Cook the onion gently for 6–8 minutes, until translucent but not browned.
Add the lentils, bay leaf and 700 ml water. Bring to a boil, turn the heat down to low and simmer gently for 18–22 minutes. Taste them: the lentils should be almost tender but still firm. Cook them for a few minutes longer if needed.
Stir in the rinsed rice, 300 ml hot water, salt and pepper. Bring back to a gentle boil. Cover the pan and cook over low heat for 15–18 minutes, until the rice is tender and most of the liquid has been absorbed. Don’t stir during cooking; add a small splash of hot water if the pan dries out before the rice is cooked.
Remove the pan from the heat and take out the bay leaf. Let stand, covered, for 5 minutes. Gently stir in the lemon juice and parsley, then taste and add more salt or pepper if needed.
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