Lentil and Rice Pilaf

1. 1

   Bring 4 cups water to a simmer in a large saucepan with the bouillon.

2. 2

   Stir in the rice and lentils, cover, and simmer gently until the water is absorbed, about 35 minutes.

3. 3

   Stir in the remaining ingredients, and serve.

4. 4

   These small, peppery legumes cook quickly without soaking.

5. 5

   Brown (or green) lentils are widely known in this country, but tiny red lentils, a staple in Indian cookery, are gaining in popularity; they are a bit milder in flavor and cook even faster than larger lentils.

6. 6

   Lentils are particularly tasty when stewed with curry spices and are highly compatible with spinach (see the following recipe as well as Curried Red Lentil and Spinach Soup, page 26).

7. 7

   They are wonderful in hearty salads such as Lentil and Feta Cheese Salad (page 41).

8. 8

   Lentil and Rice Pilaf (this page)

9. 9

   Mixed Greens with Tomatoes, Feta and Olives (page 51)

10. 10

    Steamed green beans, asparagus, or broccolini

11. 11

    Calories: 158

12. 12

    Total Fat: 0g

13. 13

    Protein: 7g

14. 14

    Carbohydrate: 31g

15. 15

    Cholesterol: 0mg

16. 16

    Sodium: 51mg

* Per serving · 4 servings · Values may vary.

No additional tips available.