Rice and Lentil Pilaf

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Rice and Lentil Pilaf Ingredients

2 1/2 c Homemade chicken stock	1/8 ts Ground cumin
1/2 c Raisins	1/8 ts Black pepper
1 1/2 tb Butter or margarine	1/4 lb Fresh green beans -- cleaned
1 1/2 tb Oil	And trimmed
1/2 lg Onion -- diced	1 sm Baking potato
3/4 c Long-grain rice	1/2 c Frozen tiny peas
1/2 c Dried lentils	1 Carrot -- peeled and diced
1/8 ts Ground cardamom	1/2 Red or green peppers --
1/8 ts Ground cinnamon	Diced
1/8 ts Ground cloves	Chopped cilantro, for
1/8 ts Ground coriander	Garnish

Instructions for Rice and Lentil Pilaf

1. Preheat oven to 375 degrees F. In large saucepan over medium heat, combine chicken stock and raisins and bring to a boil. Remove from heat and keep warm. 2. In large Dutch oven or ovenproof casserole over medium-high heat, melt butter and oil. Add onions and saute until lightly browned. 3. Stir in rice, lentils, cardamom, cinnamon, cloves, coriander, cumin, and pepper. Stir and cook 2 to 3 minutes. 4. Add green beans, potato, peas, carrot, and bell pepper; pour in stock and raisins. 5. Cover and bake until all liquid has been absorbed, about 20 minutes. Serve garnished with chopped cilantro. Timesaver Tip: Vegetables can be cleaned and cut ahead. Microwave Version 1. In 3-quart casserole or mixing bowl, combine butter and oil and microwave on 100% power until butter melts, about 45 seconds. Add onion and microwave on 100% power 2 minutes. 2. On top of stove, bring broth and raisins to a boil. Add to casserole along with rice, lentils, spices, and vegetables. 3. Cover and microwave at 100% power for about 10 minutes. Reduce power to 50% and microwave another 12 to 18 minutes, until all liquid has been absorbed. Serve garnished with chopped cilantro. Preparation Time: about 45 minutes. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: ChickenCuisine: Uncategorized

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