Lentil and Rice Pilaf
A yellow, Indian style rice seasoned with tumeric.

INGREDIENTS

olive oil spray
2 medium yellow onions, sliced (4 cups)
4 cups vegetable broth.
2 cups water
1 cup uncooked lentils
1 cup uncooked long-grain white rice
1 cup raisins
1 tablespoon ground tumeric or saffron strands

INSTRUCTIONS

Slice the onions in a food processor. Prepare a large nonstick frying pan with olive oil spray and place on high heat. When frying pan is hot, add onions and saute 10 minutes. Remove onions to a plate. Combine broth and water in a large bowl. Place 4 cups of liquid in the same frying pan and bring to a boil. Place lentils in a strainer and rinse under cold water, removing any stones you might find. Add lentils slowly to the biling liquid so that the liquid continues to boil. Cover and cook 5 minutes. Add rice and the remaining 2 cups liquid. Cover and simmer on medium heat 20 minutes. Remove cover and continue to cook until liquid is absorbed, 5 minutes. Add onions, raisins, and turmeric. Stir to mix well. Remove from heat. Add salt and pepper to taste. Matt said there were too many onions. Leftovers are good in stew.

Serves

4 or more

Source

Vegetarian Dinner in Minutes pg 111

Category

Side