Sunday, March 21, 2010

Lentil and Rice Pilaf

1 cup hulled small French green or brown lentils, sorted of debris and rinsed
1/4 cup olive oil
1 cup finely chopped green onions
1 teaspoon minced garlic
3/4 cup long-grain white rice
1 teaspoon salt
3/4 teaspoon ground cumin
1/2 teaspoon pepper

1. In a 3-quart pan over high heat, bring lentils and 2 1/2 cups water to a boil. Cover and simmer until tender to bite, 20 to 25 minutes. Drain.

2. Meanwhile, add oil, onions, and garlic to a 12-inch frying pan over medium heat; stir often until onions are golden, 15 to 18 minutes. Add rice, salt, cumin, and pepper; stir until rice looks opaque, about 3 minutes. Bring to a boil over high heat; reduce heat, cover, and simmer, stirring occasionally, until rice is tender to bite and liquid is absorbed, 13 to 15 minutes.

3. Combine lentils and rice, and serve.

--Adapted from Cooking Light magazine

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