Spanish rice and lentil pilaf
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Vegetable stock |
| ½ | cup | Green lentils; rinsed |
| ½ | cup | Brown rice |
| 1 | Can (19 oz/540ml) stewed tomatoes | |
| ¾ | teaspoon | Dried basil |
| Salt and pepper | ||
| 1 | cup | Shredded Cheddar cheese |
Directions
Conventional method: In saucepan, combine stock, lentils, rice, tomatoes and basil; bring to boil. Reduce heat, cover and simmer for 50-60 minutes or until lentils and rice are tender and most of the liquid is absorbed.Microwave method: In 12-cup microwaveable casserole combine all ingredients except salt and pepper and cheese. Microwave at medium for 40-45 minutes or until lentils and rice are tender and most of the liquid is absorbed. Let stand covered, for 5 minutes.
both methods: Season with salt and pepper to taste. Spoon onto plates and sprinkle with cheese.
Recipe By : mcrae@... (Valerie McRae) Posted to FOODWINE Digest 28 Sep 96 Date: Sun, 29 Sep 1996 17:25:12 -0400 From: Eileen & Bob Holze <beck4@...>