Lentil Pilaf

Submitted by Irmgard

"Courtesy of the Vegetarian Times."

 

• Ready In: 40mins
• Ingredients: 15
• Serves: 4

ingredients

• 1⁄2 cup dry white wine
• 4 garlic cloves, minced
• 1 medium onion, thinly sliced
• 2 medium carrots, thinly sliced
• 2 stalks celery, thinly sliced
• 1 cup basmati rice, uncooked
• 1⁄3 cup brown lentils, rinsed and picked over
• 1⁄3 cup canned black beans, rinsed and drained
• 1⁄2 teaspoon dried basil
• 1⁄4 teaspoon ground cumin
• 1⁄4 teaspoon curry powder
• 1⁄8 teaspoon hot pepper sauce
• 1 bay leaf
• 2 cups vegetable stock
• soy sauce

directions

1. In a large non-stick skillet, bring the wine to a boil over medium-high heat.
2. Add the garlic, onions, carrots, celery, rice and lentils.
3. Cook, stirring often, for 2 minutes.
4. Add the black beans, basil, cumin, curry powder, hot pepper sauce and bay leaf.
5. Cook, stirring often, for 2 minutes.
6. Add the stock and bring to a boil.
7. Cover and simmer for about 15 minutes or until the lentils and rice are tender.
8. Remove and discard the bay leaf.
9. Season with soy sauce to taste.

Reviews

[Zaccaria]

Wonderful! I did add salt and pepper, omitted the black beans and doubled the lentils. That is all I did differently. Went perfect with Spicy Mushroom Ratatouille #107014 a bit of greens and baguette. Thank you for posting! New Note: I wanted to add that the leftovers made wonderful stuffed bell peppers the next day. I added a little tomato and artichoke hearts. I had mine warm, my daughter liked hers cold, more like a salad.

 

[YnkyGrlDwndr]

Was rather bland and dry. I couldn't find black beans so I substituted red beans. To make the leftovers the next night I added more stock and oddly enough some fresh grated parmesan cheese and reheated in the oven. That made it heaps better. Thank you.