Harvest lentil pilaf

Yield: 24 servings

Measure Ingredient
4 cups Green lentils; rinsed
2 cups Long-grain white rice
2 tablespoons Olive oil
2 cups Onions; chopped
3 quarts Vegetable broth; heated (+1 cup)
4 ounces Slivered almonds
2 tablespoons Garlic; minced
2 teaspoons Dried thyme leaves
½ cup Dried parsley
\N \N Salt and pepper; to taste

STOVE TOP: In heavy kettle or large saucepan, saute lentils and rice in butter or oil until onion is tender, about 5 minutes. Add broth, almonds if desired, garlic, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer 20 minutes. Stir in parsley. Continue cooking, covered, an additional 10 minutes or until liquid is absorbed.

OVEN METHOD: Divide sauteed lentil-rice mixture between two oiled (12x20x2 inch) steamable pans. To each pan add one half of total broth, almonds, garlic, thyme, salt and pepper. Cover tightly with foil. Bake in 400øF oven for 40-45 minutes. Uncover; stir ¼ cup parsley into each pan.

NOTES : Makes 24 (¾ cup) servings. Nutritional analysis per serving: 243 calories, 17 grams protein, 34 grams carbo, 7g fat 92 grams sat fat).

Recipe by: USA Dry Pea & Lentil Council, Moscow, Idaho Converted by MM_Buster v2.0l.

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