Prep 10 mins
Cook 30 mins
We're great fans of versitle, inexpensive, hearty, homemade pilafs here. They beat the box-mix stuff hands-down for flavor and are almost as easy to make. A rich side dish like this is just the thing to accompany a simple steak or burger and make the meal special.
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 teaspoon cumin
- 1 pinch celery seed
- 1 1⁄2 cups white rice
- 1⁄2 cup lentils
- 3 cups beef stock
- In a heavy-bottomed pot heat the olive oil and butter on medium to medium-high heat.
- Add the rice, onions, carrots, and seasonings. Keep stirring as the rice loses the translucency that it got from the oil and goes white again. Be VERY careful not to burn it because scorched grain reeks and tastes horrible.
- Once most of the rice is white add the lentils and the beef stock.
- Bring to a boil then simmer about 20 minutes, stirring several times, or until all liquid is absorbed and the lentils are tender.
- Let sit covered for another 5 minutes before serving.
Wow! What an easy dish! And very easy to alter. It was one of those times where I started cooking it, thinking I had everything it called for... and of course,I didn't. So I used chicken stock instead of beef, and celery salt instead of seeds. It was delicious!
I'm always looking for healthy dishes and this caught my eye. I used chopped celery instead of celery seeds and used brown rice instead white rice. Great combination and great taste.