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

Ingredients

3⁄4 cup wild rice, cooked

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

1⁄2 cup green lentils, rinsed, drained, and cooked

1 1⁄2 cups cherry tomatoes

2 Tbsp. extra-virgin olive oil, divided

1 tsp. ground sumac

1 pinch sugar

1 lb. ground chicken

Freshly ground black pepper

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 Italian parsley leaves, coarsely chopped

Directions

1. Preheat the oven to 400ºF. In a medium, oven-safe skillet or roasting pan, add the tomatoes, drizzle with one tablespoon olive oil, and sprinkle with the sumac and a pinch each sugar and salt, and toss to coat. Roast until the skins begin to brown in places and the juices thicken and caramelize at the edges, 15–20 minutes. Stir a teaspoon or two of water into the pan to loosen the juices if needed.

2. Meanwhile, make the hash: In a large cast-iron skillet, heat the remaining tablespoon olive oil over medium-high heat. Add the ground meat and cook, breaking it up with a spoon and stirring frequently, until evenly browned, 8–10 minutes. Season with ½ teaspoon salt and some freshly ground pepper, then use a slotted spoon to transfer the meat to a small, heat-resistant bowl, reserving any fat or cooking juices left in the skillet. Turn the heat to medium-low, then add the butter and onions to the juices, and cook, stirring often, until lightly browned, 20–25 minutes. Return the meat to the skillet, then stir in the cooked lentils, wild rice, coriander, cumin, and cinnamon. Taste and add more salt or pepper as needed, and let cook, stirring occasionally, until the rice begins to lightly toast, about 15 minutes. Remove the skillet from the heat.

3. 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.