Rye and lentil pilaf
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Rye |
| ½ | cup | Lentils |
| 1 | Onion; minced | |
| ½ | cup | Carrot; diced |
| ½ | cup | Celery; diced |
| ¼ | teaspoon | Thyme |
| ¼ | teaspoon | Sage |
| 3 | cups | Chicken broth |
| Salt and pepper to taste | ||
Directions
Soak rye at least 4 hours. Drain and combine with remaining ings. Cook on low 8-10 hours.
Recipe By : Annice's files
Posted to JEWISH-FOOD digest V96 #64 Date: Sun, 27 Oct 96 10:45:10 +0200 From: Annice Grinberg <VSANNICE@...> NOTES : You can substitute wheat berries or barley for the rye. Barley does not need soaking.
Related recipes
- Bulgur & lentil pilaf
- Bulgur and lentil pilaf
- Harvest lentil pilaf
- Herbed lentils & rice
- Herbed lentils and rice
- Lentil pilaf
- Lentil rice pilaf
- Lentil, rice, and prune pilaf
- Lentil-wheat-broccoli pilaf
- Lentils & rice
- Lentils & rice pilaf
- Lentils and rice
- Lentils and rice pilaf
- Red lentil & wild rice pilaf
- Red lentil and wild rice pilaf
- Rice and lentil pilaf
- Rice and lentils
- Rice, lentil and spinach pilaf
- Rice~ lentil & spinach pilaf
- Spanish rice and lentil pilaf