Basmati rice & lentil pilaf

Yield: 5 Servings

Measure 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

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@...

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