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


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


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.


4 or more


Vegetarian Dinner in Minutes pg 111