Tuesday: stuck-pot rice and lentils

Derived from a recipe in iBittmanVeg

Cook a cup and half of brown rice together with a half cup of small green lentils in boiling salted water for 15 minutes. Drain. Meanwhile cook a sliced leek in butter with a good pinch of salt over medium-high heat until it starts to take on some color. Add some pine nuts and a pinch of saffron and let cook until the leeks are nicely caramelized. Toss the rice and lentils with salt, a lemon's worth of zest, and some coarsely ground cardamom (about 1/2 tsp). Melt more butter together with some olive oil at the bottom of a heavy pan and stir in a handful of saffron. Layer on half the rice/lentils, the leeks, and then the other half rice/lentils. Add a splash of water, cover with a tight-fitting lid covered with a towel, and cook over medium-high heat until it starts to sizzle. Reduce the heat to low and cook for another 30 minutes. Let rest 5 minutes and then serve.

I was a bit nervous about this being heavy or in the "sawdust and cardboard" school of vegetarian, but I didn't need to worry: the dish ended up being quite good.