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cumin lentil rice pilaf
Jun. 23rd, 2008 09:39 pmI have no idea why I find this pilaf so satisfying.
Boil 1/2 cup lentils (picked over & rinsed) for 10 minutes. Drain.
In a saucepan, heat a tablespoon or so of olive oil. Add 1/2 tsp cumin seeds and 1 clove garlic, minced. Saute for a minute or two until fragrant. Add 1 cup basmati rice, the lentils, 2 cups of broth/liquid and a dash of salt. Bring to a boil, cover, reduce to medium low and cook for 15 minutes. Let sit for 5 minutes before serving. (Thank you, Joy of Cooking.) Makes enough for 4-6 servings, depending on what else is involved in dinner.
Goes great with oven-roasted balsamic vinegar vegies. The baked herbed salmon wasn't bad either.
I think tomorrow I'll thaw some of the large batch of beans (of red beans and rice fame) and have them over leftover pilaf.
Boil 1/2 cup lentils (picked over & rinsed) for 10 minutes. Drain.
In a saucepan, heat a tablespoon or so of olive oil. Add 1/2 tsp cumin seeds and 1 clove garlic, minced. Saute for a minute or two until fragrant. Add 1 cup basmati rice, the lentils, 2 cups of broth/liquid and a dash of salt. Bring to a boil, cover, reduce to medium low and cook for 15 minutes. Let sit for 5 minutes before serving. (Thank you, Joy of Cooking.) Makes enough for 4-6 servings, depending on what else is involved in dinner.
Goes great with oven-roasted balsamic vinegar vegies. The baked herbed salmon wasn't bad either.
I think tomorrow I'll thaw some of the large batch of beans (of red beans and rice fame) and have them over leftover pilaf.
