Red Lentil & Wild Rice Pilaf
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Red Lentil & Wild Rice Pilaf
  Rice    Pilaf    Beans    Grains    Lentils  
Last updated 6/12/2012 1:20:04 AM. Recipe ID 51653. Report a problem with this recipe.
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      Title: Red lentil & wild rice pilaf
 Categories: Miamiherald, Beans, Grains
      Yield: 8 Servings
      6 c  Light vegetable stock
    1/2 c  Extra fancy wild rice
           Sea salt and black pepper
      2 tb Virgin olive oil
      2 cl Garlic; minced
      1 sm Red onion; diced
      1 tb Chopped fresh thyme leaf
      1 c  Long-grain white or brown
      2 oz Dried red lentils
    1/4 c  Chopped parsley
      1 bn Parsley or thyme for garnish
  In a small saucepan, heat 2 cups of the stock to a simmer over medium
  heat. Add the wild rice and season the stock to taste, cooking until
  tender, about 35 minutes. Drain and reserve the rice. Preheat the
  oven to 375 degrees F. Bring the remaining 4 cups of stock to a boil.
  Meanwhile, in an ovenproof skillet or saucepan with a tight fitting
  lid, heat 1 tablespoon of the olive oil over medium-high heat. Add
  the garlic, cooking until it is golden, about 3 minutes. Add the
  onion, cooking until the edges are brown, about 5 minutes.  Add the
  thyme and white or brown rice., cooking until rice is hot to the back
  of your hand about 3 minutes. Remove from heat and add the boiling
  stock. Stir in the lentils. return saucepan to the heat and bring the
  contents to a simmer. Season with salt and pepper to taste. Cover the
  saucepan with heavy duty aluminum foil, and bring the foil down to
  the surface of the liquid, crimping the edges to seal well. Seal with
  the lid and transfer the pan to the lower rack of the oven, cooking
  until the liquid has been absorbed, 15 to 20 minutes. Transfer to a
  large bowl. Add the wild rice, parsley and remaining tablespoon of
  olive oil. Transfer to serving dish and garnish with sprigs of herbs,
  Per serving: 184 cal; 4g fat(19%) Exchanges: 1 3/4 bread, 3/4 veg,
      1/2    fat

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Recipe ID 51653 (Apr 03, 2005)

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