vegan - brown rice and lentil pilaf

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Brown Rice and Lentil Pilaf

 

Recipe By :Complete Vegan Cookbook by Geiskopf-Hadler and Toomay

Serving Size : 6 Preparation Time :0:00

Categories : Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

1 medium yellow onion -- diced (2/3 cup)

1/4 teaspoon dried red chili flakes

1 1/2 cups long-grain brown rice

1/3 cup dried brown lentils

1/2 teaspoon salt

1 large bay leaf

 

1. Heat the oil over medium heat in a heavy bottomed saucepan that has a tight

fitting lid and saute the onion and chili flakes, stirring frequently, for 5

minutes. Add the rice and lentils, stir, and cook 5 minutes more to toast them

slightly. See tip.

 

2. Add 3 1/4 cups water, the salt and the bay leaf and bring to a boil over

medium high heat. Reduce the heat to very low, cover and cook 50 minutes. Remove

the pan from the heat and set aside., without disturbing the lid, for at least 5

minutes.

 

3. Transfer the pilaf to a warmed serving dish, toss with two forks to break up

any clumps. Serve hot.

 

TIP - This toasted flavor adds a lot to the finished dish so don't skimp on this

step.

 

The Complete Vegan Cookbook: Enjoy the Healthiest Diet in the World with These

Delicious Recipes by Susan Geiskopf-Hadler Mindy Toomay ISBN: 0761529519 (PB)

Prima Communications 2001

 

S(Veg-Recipes):

" Kitpath 2001-Sep-12 "

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Per Serving (excluding unknown items): 254 Calories; 6g Fat (21.1% calories from

fat); 7g Protein; 43g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 183mg

Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.

 

NOTES : Simple and nutritious, this delicious side-dish goes well with any

Mediterranean-inspired vegetable stew or stir fry. Leftovers will keep well in

the refrigerator, to be enjoyed over the course of two or three days.

 

Nutr. Assoc. : 0 0 4714 0 903920 0 0

 

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