Rice, Lentil, and Spinach Pilaf

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.

• Ready In: 1 hr
• Serves: 4-8

Ingredients

• 1⁄2 cup green lentil, washed
• 1  cup basmati rice, uncooked
• 2  cups water
• 3⁄4 cup  vegetable stock
• 2  onions, chopped
• 2  cloves garlic, minced
• 4  stalks celery, chopped
• 2  teaspoons cumin
• 1⁄2 teaspoon cinnamon
• 1  grated lemon, zest of
• 1  cup  peeled tomatoes, diced (optional)
• 4  cups fresh spinach, well washed and cut in 1/2 inch strips
•  salt
•  pepper

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.