Red Lentil and Wild Rice Pilaf

Title: Red Lentil and Wild Rice Pilaf

Categories: Miamiherald, Beans, Grains

Yield: 8 Servings

6 c Light vegetable stock

1/2 c Extra fancy wild rice

Sea salt and black pepper

2 tb Virgin olive oil

2 cl Garlic; minced

1 sm Red onion; diced

1 tb Chopped fresh thyme leaf

1 c Long-grain white or brown

-rice

2 oz Dried red lentils

1/4 c Chopped parsley

1 bn Parsley or thyme for garnish

In a small saucepan, heat 2 cups of the stock to a

simmer over medium heat. Add the wild rice and season

the stock to taste, cooking until tender, about 35

minutes. Drain and reserve the rice. Preheat the oven

375 degrees F. Bring the remaining

4 cups of stock

to a boil. Meanwhile, in an ovenproof skillet or saucepan with a tight fitting lid, heat 1 tablespoon

of the olive oil over medium-high heat. Add the

garlic, cooking until it is golden, about 3 minutes.

Add the onion, cooking until the edges are brown,

about 5 minutes. Add the thyme and white or brown

rice., cooking until rice is hot to the back of your

hand about 3 minutes. Remove from heat and add the

boiling stock. Stir in the lentils. return saucepan

to the heat and bring the contents to a simmer.

Season with salt and pepper to taste.

Cover the saucepan with heavy duty aluminum foil, and bring the foil down to the surface of the liquid,

crimping the edges to seal well. Seal with the lid

and transfer the pan to the lower rack of the oven,

15 to

minutes. Transfer to a large bowl. Add the wild rice,

parsley and remaining tablespoon of olive oil.

Transfer to serving dish and garnish with sprigs of

herbs,

184 cal;

4g fat (19%)

1 3/4 bread,

3/4 veg,

1/2 fat

Source: Miami Herald, 1/25/96

format by Lisa Crawford --