Recipe: Rice and Lentil Pilaf

Rice and Lentil Pilaf
recipelink.com Chat Room Recipe Swap - 2001-08-30
Recipe by: the California Culinary Academy
Yield: 6 Servings

2 1/2 cups homemade chicken stock
1/2 cup raisins
1 1/2 tbsp butter or margarine
1 1/2 tbsp oil
1/2 large onion, diced
3/4 cup long-grain rice
1/2 cup dried lentils
1/8 tsp ground cardamom
1/8 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground coriander
1/8 tsp ground cumin
1/8 tsp black pepper
1/4 lb fresh green beans, cleaned and trimmed
1 small baking potato
1/2 cup frozen tiny peas
1 carrot, peeled and diced
1/2 red or green peppers, diced
chopped cilantro, for garnish

1. Preheat oven to 375 degrees F. In large saucepan over medium heat, combine chicken stock and raisins and bring to a boil. Remove from heat and keep warm.

2. In large Dutch oven or ovenproof casserole over medium-high heat, melt butter and oil. Add onions and saute until lightly browned.

3. Stir in rice, lentils, cardamom, cinnamon, cloves, coriander, cumin, and pepper. Stir and cook 2 to 3 minutes.

4. Add green beans, potato, peas, carrot, and bell pepper; pour in stock and raisins.

5. Cover and bake until all liquid has been absorbed, about 20 minutes. Serve garnished with chopped cilantro.

Timesaver Tip: Vegetables can be cleaned and cut ahead.

Microwave Version

1. In 3-quart casserole or mixing bowl, combine butter and oil and microwave on 100% power until butter melts, about 45 seconds. Add onion and microwave on 100% power 2 minutes.

2. On top of stove, bring broth and raisins to a boil. Add to casserole along with rice, lentils, spices, and vegetables.

3. Cover and microwave at 100% power for about 10 minutes. Reduce power to 50% and microwave another 12 to 18 minutes, until all liquid has been absorbed. Serve garnished with chopped cilantro. Preparation Time: about 45 minutes.