Lentil And Rice Pilaf
- Stir into a medium saucepan of boiling water:
- 1/2 c. lentils, picked over and rinsed Boil, uncovered, for 10 min, drain. Heat in a large saucepan or possibly deep skillet over low heat:
- 2 Tbsp. veggie oil Add in and cook, stirring, till golden brown, about 8 min:
- 1/2 c. minced onions Add in and cook just till sizzling, about 1 minute:
- 1 x clove garlic, finely minced (or possibly 1/2 tsp from jar of chopped garlic)
- 1/2 tsp cumin seeds (or possibly) omit and add in raisins (see below) with the rice
- 1 c. white basmati rice (or possibly plain, white long-grain rice)
- 1/4 c. raisins or possibly dry currants (if cumin seeds are omitted)
- 2 c. chicken stock
- 1/4 x to 1/2 tsp salt
- Lentils are the fastest-cooking dry legume and, for which reason, can be cooked with white rice into an interesting pilaf. Whole cumin seeds lend a wonderful aroma to the dish. Serve as a side dish or possibly as a main course topped with cooked veggies.
- Bring to a boil. Stir once, cover, and cook over medium-low heat till the stock is absorbed and the rice and lentils are tender, about 15 min. Uncover and let stand for 5 min. Meanwhile, toast in a small skillet over medium heat:1/4 c. minced walnuts
- Sprinkle over the pilaf and serve.
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