Rice and Lentil Pilaf

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Rice and Lentil Pilaf

 

1 quart water

1/4 cup lentils

1 cup water

1/4 cup jasmine or basmati rice

1 tsp. sesame oil

1 small onion, diced

1 small zucchini, cut into large dice

1/4 tsp. salt

fresh ground black pepper to taste

1/2 tsp. dried oregano

 

Place the water in a large stock pot over high heat.

Add the lentils and cook over a moderate boil for about 25 minutes. Check the

degree of doneness about every 3 minutes after 20 minutes and cook until just

tender.

While the lentils are cooking, place the 1 cup water in a small sauce pan over

high heat and bring to a boil. Add the rice and cover. Reduce the heat until the

rice is at a simmer. Cook for about 20 - 25 minutes until the water has

evaporated and remove from the heat. Keep covered.

While the rice and lentils are cooking place the sesame oil in a medium

non-stick skillet over medium heat and add the onions. Cook slowly until they

begin to soften. Increase the heat to medium-high and add the zucchini, salt,

pepper and oregano. Cook, tossing frequently, until the zucchini begins to brown

on all sides.

Drain the cooked lentils well and add to the zucchini. Add the cooked rice to

the zucchini and lentils and stir until well blended. Serves 2.

 

 

 

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