Rice, Lentil, and Spinach Pilaf

READY IN: 1hr
Recipe by winkki

A Dean Ornish recipe. Colorful, vegan, very complete nutritionally, and zero cholesterol. For more color and variety, you can add cubed cooked butternut squash or carrots. May be used as a main dish or side dish; serving amount depends upon how it is used.

Top Review by JustJanS

What a great recipe thank you. I made a half recipe of this using puy lentils which needed the full 40 minutes to cook, I had to use frozen spinach (half a 10 oz packet) and I just used two small tomatoes cut into 8 chunks each. We ate this with fresh fish and the lemon I served with the fish really gave this a lift too.

Ingredients Nutrition

Directions

  1. Place lentils in saucepan and cover with cold water.
  2. Bring to boil, reduce heat and cover.
  3. Simmer for 25 to 40 minutes, until tender but not mushy; drain and set aside.
  4. Meanwhile, bring the rice and 2 cups of water to a boil.
  5. Reduce heat and simmer rice about 20 minutes, covered, until all liquid is absorbed; set aside.
  6. Bring the vegetable stock to a boil in a saucepan.
  7. Add onions and simmer until tender and translucent, approx 10 minutes.
  8. Add the garlic, celery, cumin and cinnamon and simmer for 5 minutes longer.
  9. Add the lentils and lemon zest (and tomatoes, if desired); heat through.
  10. Add the greens; cook and stir until tender.
  11. Fold the lentil and greens mixture into the rice.
  12. Season with salt and pepper.
  13. Note: You may make this ahead of time and place in a baking pan, cover with foil, and warm in the oven for 15 to 20 minutes.

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