Lentil Rice Pilaf

Name: Lentil Rice Pilaf
Cook time: P1H
Total time: P1H30M
Yield: 4
Cuisine: Indian
Ingredients: vegetable oil; garlic; shallots; curry powder; rice; lentils; water; salt; walnuts; chives; black pepper; vegetables

Submitted by blondlizzy

This savory and scrumptious pilaf is the perfect side dish for a summer barbecue.

YIELD

4 servings

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

TABLESPOON VEGETABLE OIL
olive

EACH GARLIC
clove, finely chopped

CUP SHALLOTS
chopped *

TEASPOONS CURRY POWDER

CUPS RICE
brown, uncooked

CUP LENTILS
uncooked

CUPS WATER

TEASPOON SALT

EACH WALNUTS
halves, chopped *

CUP CHIVES
fresh, chopped *

X BLACK PEPPER
to taste *

CUPS VEGETABLES
steamed, such as broccoli, carrot sticks, green beans and sliced leeks

Directions

In large heavy saucepan heat olive oil and sauté garlic and shallots. Do not allow to brown. Stir in curry powder and sauté 2 minutes. Add rice and lentils. Sauté 3 minutes. Add water and salt. Bring to boil. Cover and reduce heat. Simmer over low heat 40 minutes. Remove from heat and let sit 15 minutes without removing lid. Stir in walnuts and chives. Season to taste with pepper.

Place Lentil Rice Pilaf in middle of heated serving platter and arrange vegetables around it.

VARIATION: Use the Lentil Rice Pilaf as a filling to stuff vegetables, such as green peppers, small winter squash, large zucchini etc. Precook vegetables before stuffing, then bake at 350℉ (180℃) until heated through.

DEAL-A-MEAL CARDS USED: 1 Bread 1 Meat 2 Vegetable 1 Fat