Lentil and Rice Pilaf

Lentil and Rice Pilaf Recipe
Christina Schmidhofer
As a child in Syria, Sal Tompkins loved this meatless pilaf she calls mjadara. Petite French green lentils (also called Le Puy) keep their shape better than brown ones.

Prep and cook time: About 45 minutes

Yield:

Makes 4 to 6 servings

Recipe from

Sunset

Recipe Time

Total: 45 Minutes

Nutritional Information

Calories 320
Caloriesfromfat 28 %
Protein 13 g
Fat 10 g
Satfat 1.7 g
Carbohydrate 45 g
Fiber 4.9 g
Sodium 517 mg
Cholesterol 2.3 mg

Ingredients

1 cup hulled small French green or brown lentils (see note above), sorted of debris and rinsed
1/4 cup olive oil
2 cups finely chopped onions
1 teaspoon minced garlic
3/4 cup long-grain white rice
1 teaspoon salt
3/4 teaspoon ground cumin
1/2 teaspoon pepper

Preparation

1. In a 3-quart pan over high heat, bring lentils and 2 1/2 cups water to a boil. Cover and simmer until tender to bite, 20 to 25 minutes. Drain.

2. Meanwhile, add oil, onions, and garlic to a 12-inch frying pan over medium heat; stir often until onions are golden, 15 to 18 minutes. Add rice, salt, cumin, and pepper; stir until rice looks opaque, about 3 minutes.

3. Stir in lentils and 2 more cups water. Bring to a boil over high heat; reduce heat, cover, and simmer, stirring occasionally, until rice is tender to bite and liquid is absorbed, 13 to 15 minutes. Serve with yogurt sauce.

Note:

Sal Tompkins, Pleasanton, CA,

March 2005
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