Rice and lentil pilaf

6 Servings

Ingredients

Quantity Ingredient
2½ cup Homemade chicken stock
½ cup Raisins
1½ tablespoon Butter or margarine
1½ tablespoon Oil
½ large Onion -- diced
¾ cup Long-grain rice
½ cup Dried lentils
⅛ teaspoon Ground cardamom
⅛ teaspoon Ground cinnamon
⅛ teaspoon Ground cloves
⅛ teaspoon Ground coriander
⅛ teaspoon Ground cumin
⅛ teaspoon Black pepper
¼ pounds Fresh green beans -- cleaned
And trimmed
1 small Baking potato
½ cup Frozen tiny peas
1 Carrot -- peeled and diced
½ Red or green peppers --
Diced
Chopped cilantro, for
Garnish

Directions

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

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