> Categories: Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game   Lentil Rice Pilaf Category Beans and Grains Total Hits 49 Rating | voted : 0 times The Recipe Ingredients 1 tablespoon oil, olive 1 each garlic, clove, finely chopped 1/2 cup shallots, chopped 2 teaspoon curry powder 3/4 cup rice, brown, uncooked 1/2 cup lentils, uncooked 2 cup water 1/2 teaspoon salt 6 each walnut, halves, chopped 1/4 cup chives, fresh, chopped 1 pepper, to taste 4 cup vegetables, steamed, such as broccoli, carrot sticks, green beans and sliced leeks Directions: In large heavy saucepan heat olive oil and saute garlic and shallots. Do not allow to brown. Stir in curry powder and saute 2 minutes. Add rice and lentils. Saute 3 minutes. Add water and salt. Bring to boil. Cover and reduce heat. Simmer over low heat 40 minutes. Remove from heat and let sit 15 minutes without removing lid. Stir in walnuts and chives. Season to taste with pepper. Place Lentil Rice Pilaf in middle of heated serving platter and arrange vegetables around it. VARIATION: Use the Lentil Rice Pilaf as a filling to stuff vegetables, such as green peppers, small winter squash, large zucchini etc. Precook vegetables before stuffing, then bake at 350 degrees until heated through. DEAL-A-MEAL CARDS USED: 1 Bread 1 Meat 2 Vegetable 1 Fat

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