Lentil Pilaf


1/2 cup dry white wine or apple juice
4 cloves garlic, minced
1 medium onion, thinly sliced
2 mediums carrots, thinly sliced
2 stalk celery, thinly sliced
1 cup uncooked basmati rice
cup lentils, rinsed and picked over
cup canned black beans, rinsed and drained
1/2 teaspoon dried basil
1/4 teaspoon ground cumin
1/4 teaspoon curry powder
1/8 teaspoon hot pepper sauce
2 cups vegetable stock or canned broth
Low-sodium tamari or soy sauce to taste


In large nonstick skillet, bring wine or juice to a boil over medium-high heat. Add garlic, onions, carrots, celery, rice and lentils. Cook, stirring often, 2 minutes. Add black beans, basil, cumin, curry powder, hot pepper sauce and bay leaf. Cook, stirring often, 2 minutes.
Add stock and bring to a boil. Cover and simmer until lentils and rice are tender, about 15 minutes. Remove and discard bay leaf. Season with tamari or soy sauce to taste.




This uncomplicated preparation yields a full-flavored, rustic dish.


4.0 servings


Friday, December 10, 2010 - 1:02am


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