Recipe for Lentil and Rice Pilaf

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Ingredients:

Amount	Ingredient
	Stir into a medium saucepan of boiling water:
1/2 cup	lentils, picked over and rinsed
	Boil, uncovered, for 10 minutes, drain.
	Heat in a large saucepan or deep skillet over low heat:
2 tbl	veggie oil
	Add and cook, stirring, until golden, about 8 minutes:
1/2 cup	chopped onions
	Add and cook just until sizzling, about 1 minute:
1 x	clove garlic, finely chopped (or 1/2 tsp from jar of minced garlic)
1/2 tsp	cumin seeds (or) omit and add raisins (see below) with the rice
	----------------- Add the lentils along with: ----------------
1 cup	white basmati rice (or plain, white long-grain rice)
1/4 cup	raisins or dried currants (if cumin seeds are omitted)
	----------------- Stir to combine. Add: ----------------
2 cup	chicken stock

Instructions:

Instructions: Lentils are the fastest-cooking dried legume and, for that 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 as a main course topped with cooked veggies.

Bring to a boil. Stir once, cover, and cook over medium-low heat until the stock is absorbed and the rice and lentils are tender, about 15 minutes. Uncover and let stand for 5 minutes. Meanwhile, toast in a small skillet over medium heat:
1/4 cup chopped walnuts

Sprinkle over the pilaf and serve.

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... Lentil and Rice One-Pot Supper :: Lentil and Rice Soup ...