Yield: 24 servings
|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.