Rice and Lentil Pilaf
If you're tired of the same old side dishes try this. The lentils in this recipe add flavor and texture, and you'll find that this dish goes great with any main course.
- olive oil
- 6-8 garlic cloves
- 1 medium yellow onion or shallot
- 1/2 cup Basmati or Jasmine rice
- 1/2 cup green lentils
- 1-1/2 cups veggie broth or water with bouillon cubes
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- salt and pepper to taste
- 2 carrots
- optional veggies (red pepper, dandelion greens, etc.)
- Preheat the oven to 350 degrees.
- Heat olive oil in a 1-quart pot. Sauté the garlic and onions or shallots in olive oil until soft. If using bell pepper, put in to sauté as well.
- Add rice, lentils, veggie broth or water with bouillon cubes, and spices. Bring to a boil.
- Transfer mixture to a 1-quart casserole dish with lid. Add carrots and other veggies and mix well. Cover and place in oven.
- Check in 25 minutes to see if it needs more water. It usually doesn't. Bake for another 10 or so until rice is done but lentils aren't squishy.
t's easiest to sauté veggies in a pot that has a top and can be put in the oven. I don't have one, so I transfer the boiled mixture into a 1-quart ceramic casserole dish that I've left in the oven to heat. I put a little water in it while it heats. That way the hot mixture goes into a hot container in a hot stove!
We like the mixture of carrots and dandelion greens the best. It goes really well with meat substitutes. We like it with fake "fish" slices that we pop into the broiler for the last few minutes the pilaf is cooking.