Wild Rice Hash with Chicken, Lentils, and Sumac-Roasted Tomatoes

Ingredients

3/4 cup wild rice

1/2 cup green lentils, rinsed and drained

1 1/2 cups cherry tomatoes

2 tbsp extra-virgin olive oil, divided

1 tsp ground sumac

1 pinch sugar

2 1/4 tsp kosher salt, divided, plus more as needed

1 lb ground chicken

Freshly ground black pepper, to taste

2 tbsp unsalted butter

1 large yellow onion, finely diced (2 cups)

2 tsp freshly ground coriander

1 tsp freshly ground cumin

1/2 tsp ground cinnamon

2 tbsp toasted pine nuts

6 medium scallions, green parts only, thinly sliced

1/4 cup fresh Italian parsley leaves, coarsely chopped

Preparation

1. Preheat the oven to 400°F. Add the cherry tomatoes to a medium oven-safe skillet or roasting pan. Drizzle with 1 tablespoon of the olive oil, sprinkle with the sumac, sugar, and a pinch of salt, and toss to coat. Roast until the skins begin to blister and the juices thicken and caramelize at the edges, 15–20 minutes. If the juices look tight, stir in a teaspoon or two of water to loosen.

2. While the tomatoes roast, cook the wild rice and lentils separately. For the wild rice: combine 3/4 cup wild rice with 2 cups of water and a pinch of salt in a small saucepan. Bring to a boil, reduce heat to low, cover, and simmer until the grains have burst and are tender, 40–50 minutes. Drain any excess water. For the lentils: combine 1/2 cup green lentils with 1 1/2 cups of water in a small saucepan. Bring to a boil, reduce heat to low, and simmer until just tender, 20–25 minutes. Drain and set aside. Note: both can be cooked up to 2 days in advance and refrigerated.

3. Heat the remaining 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat. Add the ground chicken and cook, breaking it up with a spoon, until evenly and deeply browned, 8–10 minutes. Season with 1/2 teaspoon of the salt and some freshly ground pepper. Transfer the meat to a bowl using a slotted spoon, leaving the fat and juices in the skillet. Reduce heat to medium-low, add the butter and onions to the pan juices, and cook, stirring often, until the onions are deeply golden and lightly caramelized, 20–25 minutes.

4. Return the meat to the skillet. Stir in the cooked lentils, wild rice, coriander, cumin, and cinnamon. Taste and adjust salt and pepper as needed. Cook, stirring occasionally, until the rice begins to lightly toast against the bottom of the pan, about 15 minutes. Remove from heat.

5. Spoon the tomatoes and their juices over the top of the rice mixture. Sprinkle with the pine nuts, scallions, and parsley. Serve hot, straight from the skillet.