Lentil, rice, and prune pilaf
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Brown rice |
| 2 | cups | Water |
| ½ | teaspoon | Salt |
| 1 | cup | Lentils |
| 4 | cups | Water |
| ½ | teaspoon | Salt |
| 2 | cups | Prunes |
| 2 | cups | Water |
| 1 | tablespoon | Honey |
| 3 | tablespoons | Lemon juice |
| 1 | Stick cinnamon | |
| 3 | Cloves | |
| ½ | teaspoon | Salt |
| 3 | tablespoons | Butter |
| ¼ | teaspoon | Dried mint |
| ⅛ | teaspoon | Tarragon |
Directions
Cook rice in salted water for approximately 40 minutes, or until tender and all the water is absorbed.
While the rice is cooking, cook lentils in another sauce pan in salted water for approximately 25 minutes, or until they are just tender but firm.
[This depends on the lentils.] Drain and combine with rice.
In a saucepan, combine prunes, water, honey, lemon juice, cinnamon stick, and cloves. Cook for 20 minutes. Drain the prunes, reserving the juice.
Remove seeds and cut into quarters [or smaller]. Add to rice and lentil mixture and stir in salt, butter, mint, and tarragon. Strain the reserved prune juice and add enough to moisten the dish. Simmer for 3 to 5 minutes and serve.
Note: Although this is not strictly a Weeknight dinner, it is easy, and there is a 20-min break while the prunes cook.
Recipe By : Rodale's Naturally Great Foods Cookbook From:
File