Basmati rice & lentil pilaf
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Plus 2 teaspoons walnut oil |
| ¼ | cup | Onion; minced |
| 6 | Whole cloves | |
| 1 | Stick cinnamon (3-inches) | |
| 2 | cups | Basmati rice; uncooked |
| ½ | cup | Dried lentils |
| 2 | cups | Chicken broth |
| ¼ | cup | ;water |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Dried whole thyme |
| ¼ | teaspoon | Coarsely ground pepper |
| 2 | Bay leaves | |
| 2 | tablespoons | Walnuts; coarsely chopped and toasted |
| 2 | tablespoons | Currants |
Directions
Heat oil in a medium saucepan over medium heat. Add onion, cloves, and cinnamon; saute for about 2 minutes. Add rice and lentils and stir well. Add chicken broth, water, salt, thyme, pepper, and bay leaves; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until liquid is absorbed and lentils appear tender. Discard whole spices. Stir in walnuts and currants.
Yield: About 5 servings
Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...