Yield: 5 Servings
|1 tablespoon||Plus 2 teaspoons walnut oil|
|¼ cup||Onion; minced|
|1||Stick cinnamon (3-inches)|
|2 cups||Basmati rice; uncooked|
|½ cup||Dried lentils|
|2 cups||Chicken broth|
|¼ teaspoon||Dried whole thyme|
|¼ teaspoon||Coarsely ground pepper|
|2 tablespoons||Walnuts; coarsely chopped and toasted|
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@...