Lentil Pilaf

Name: Lentil Pilaf
Ingredients: 1/2 cup dry white wine or apple juice; 4 cloves garlic minced; 1 onion medium, thinly sliced; 2 carrots mediums, thinly sliced; 2 stalks celery thinly sliced; 1 cup basmati rice uncooked; 1 cup lentils rinsed and picked over; 1 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; 1 bay leaf; 2 cups vegetable stock or canned broth; low sodium tamari sauce to taste

15 ingredients

2 steps

Ingredients

1/2 cup dry white wine or apple juice
4 cloves garlic minced
1 onion medium, thinly sliced
2 carrots mediums, thinly sliced
2 stalks celery thinly sliced
1 cup basmati rice uncooked
1 cup lentils rinsed and picked over
1 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
1 bay leaf
2 cups vegetable stock or canned broth
low sodium tamari sauce to taste

Directions

1

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.
2

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.