Creamy rice with roasted red pepper, beluga lentils and mild saffron aioli

Name: Creamy rice with roasted red pepper, beluga lentils and mild saffron aioli
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: Mediterránea
Ingredients: 11.3 oz short-grain rice; 1 cup cooked beluga lentils; 2 medium (about 14 oz total) red bell peppers; 1 cup sweet onion; 3 cloves garlic; 4.65 cups vegetable broth; 1/3 cup dry white wine; 3 tbsp extra virgin olive oil; 1 tsp sweet paprika; 1 generous pinch saffron threads; 1/4 cup mayonnaise; 1 tbsp lemon juice; 1/4 cup fresh parsley; 1 1/4 tsp salt; 1/2 tsp black pepper

An original, comforting creamy rice built on roasted red pepper, tender beluga lentils, and a finishing touch of mild saffron aioli for aroma and richness. It balances sweet, roasted, and herbal notes in an elegant yet approachable dish.

20 minPrep

40 minCook

60 minTotal

4Servings

VegetarianDairy-Free

Ingredients

Adjust servings

320 g short-grain rice (tipo bomba or similar)
180 g cooked beluga lentils (escurridas)
2 units (approx. 400 g) red bell peppers (whole)
140 g sweet onion (chopped fina)
3 cloves garlic (2 for the arroz and 1 for the alioli)
1100 ml vegetable broth (hot)
80 ml dry white wine (for desglasar)
45 ml extra virgin olive oil (divided entre the arroz and the asado)
3 g sweet paprika (for the sofrito)
0.25 g saffron threads (divided)
60 g mayonnaise (for the alioli suave)
15 ml lemon juice (freshly squeezed)
10 g fresh parsley (chopped)
8 g salt (or to taste)
1 g black pepper (freshly ground)

Nutrition facts

per serving

455 kcal

Calories

10.8 g

Protein

61.4 g

Carbs

16.9 g

Fat

5.9 g

Fiber

55.5 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

EggsSulfites

Instructions

1
Preheat the oven to 220 °C / 425 °F. Place the whole red bell peppers on a baking tray, rub them with 1 tablespoon of extra virgin olive oil, and roast for 25 minutes, turning halfway through, until charred and tender.
2
Remove the peppers from the oven, cover them in a bowl or container for 10 minutes so they steam, then peel, seed, and cut them into strips. Reserve half of the strips for finishing and blend the other half with 100 ml of the vegetable broth until smooth.
3
While the peppers roast, heat the remaining olive oil in a wide saucepan over medium heat. Add the sweet onion and a pinch of salt, and cook for 8 minutes until translucent. Stir in 2 minced garlic cloves and cook 1 minute more.
4
Add the short-grain rice and toast it for 2 minutes, stirring well. Add the sweet paprika and stir for 10 seconds so it does not burn.
5
Pour in the dry white wine and let it reduce for 1 to 2 minutes. Add the roasted red pepper puree, the cooked beluga lentils, and half of the saffron threads, then stir well.
6
Begin adding the hot vegetable broth gradually, stirring often. Cook the rice for 16 to 18 minutes over medium heat, adding more broth as needed, until it reaches a creamy consistency. Adjust with salt and black pepper.
7
While the rice cooks, make the mild saffron aioli. Mash or finely grate 1 garlic clove with a pinch of salt into a paste. Mix that paste with the mayonnaise, lemon juice, and the remaining crumbled saffron threads. Stir until smooth.
8
When the rice is done, turn off the heat and let it rest for 2 minutes. Fold in half of the chopped fresh parsley gently.
9
Serve the creamy rice in shallow bowls. Top with the reserved roasted red pepper strips, add small dollops of the mild saffron aioli, and finish with the remaining chopped fresh parsley.
10
Add a final twist of black pepper if desired and serve immediately for the best creamy texture.

Chef tips

For deeper flavor, roast the peppers until the skin is noticeably blackened in spots. Keep the broth hot at all times so the rice cooks evenly and maintains a creamy texture.

Substitutions

You can swap beluga lentils for well-drained cooked brown lentils. If you prefer not to use wine, replace it with the same amount of broth. For an egg-free and dairy-free version, use vegan mayonnaise.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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