Name: Rice Pilaf With Lentils and Split Peas
Cook time: 30 min
Total time: 30 min
Yield: 12 , 12 serving(s)
Ingredients: 2 cups diced onions; 4 garlic cloves; 1/2 teaspoon salt; 1 1/2 cups brown rice; 1/2 cup lentils; 1/2 cup dried split peas; 2 tablespoons fennel seeds; 1 tablespoon coriander; 1 teaspoon pepper; 1/2 teaspoon cinnamon; 1 teaspoon nutmeg; 1/4 teaspoon turmeric; 1 teaspoon allspice; 2 teaspoons ginger; 6 cups water; 1 tablespoon sesame oil; 6 vegetable bouillon cubes; 3 bay leaves; 1/4 cup pine nuts, toasted; 1 cup celery, diced

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Recipe by Barb 3663

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Rice Pilaf With Lentils and Split Peas created by Pam C.

Split peas were on sale and I love rice pilaf.

Ready In:: 30mins
Serves:
Units:

Nutrition Information

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ingredients

2 cups diced onions
4 garlic cloves
¹⁄₂ teaspoon salt
1 ¹⁄₂ cups brown rice
¹⁄₂ cup lentils
¹⁄₂ cup dried split peas
2 tablespoons fennel seeds
1 tablespoon coriander
1 teaspoon pepper
¹⁄₂ teaspoon cinnamon
1 teaspoon nutmeg
¹⁄₄ teaspoon turmeric
1 teaspoon allspice
2 teaspoons ginger
6 cups water
1 tablespoon sesame oil
6 vegetable bouillon cubes
3 bay leaves
¹⁄₄ cup pine nuts, toasted
1 cup celery, diced

directions

Spray a heavy, wide pan with a tight-fitting lid with non-stick cooking spray. Add onion, garlic and salt. Sweat until aromatic, stirring constantly.
Add rice and stir to coat. Continue stirring until rice smells nutty.
Add water, sesame oil, bouilion cubes, lentils, peas, spices and bay leaf. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Remove from heat and let stand 5 to 10 minutes.
Remove Bay leaf.
Fluff with a fork, Mix in pine nuts and celery. Serve.

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RECIPE MADE WITH LOVE BY

@Barb 3663

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@Barb 3663

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"Split peas were on sale and I love rice pilaf."

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photo by Pam C.

11/7/2013
review by Shazzie

8/18/2013

I'm in love with this dish! So fragrant and tasty. Great as a side or as a full vegetarian meal. I doubled the recipe and added slightly more peas and lentils to the brown rice ratio. I used homemade chicken stock and whole spices where I could such as cinnamon and coriander. Once cooked, I added chia seeds (because I try to get the wonderful benefits of chia into everything). This tastes somewhat like a lovely, spicy (but not "hot") beryani. I would imagine you could add chicken if you wanted to make a chicken beryani-like full meal. Thank you so much, Barb, for this recipe - a new, healthy addition to my definite keepers! :)
creation by Barb 3663

4/13/2010

Split peas were on sale and I love rice pilaf.