RSS

ARABIC LENTIL AND RICE PILAF

19 May

½ cup brown lentils

2 cups GF broth

4 T olive oil

2 medium onions, 1 chopped and 1 finely sliced

¾ cup long-grain white rice

1 large garlic clove, minced

½ t. ground cumin

Salt and pepper

1 cup water, boiling

1 small bunch spinach, washed thoroughly and de-stemmed

Yogurt or sour cream

Rinse lentils, place in a saucepan, and add the broth.  Bring to a boil, reduce the heat to low, cover, and simmer for 20 minutes, until half cooked.

Heat 2 T of olive oil in a 10-inch skillet over moderate heat.  Add the onion and cook until softened, about 5 minutes.  Add the rice and garlic, and stir until the grains are well coated, 30 seconds.  Stir in the cumin, and season lightly with salt and pepper.  Stir the rice mixture into the lentils.  Add the boiling water, cover, and simmer until the rice and lentils are tender, 15-20 minutes.

Meanwhile, in a separate, small skillet, heat 1 T of the remaining olive oil.  Add the sliced onion and saute until golden-brown, about 8 minutes.  Season with salt and pepper, transfer to a bowl, and keep warm.

Stack the spinach leaves and cut into ½ inch wide strips.  Heat the remaining T of olive oil in skillet used for starting the rice.  Add the spinach and saute for 2 minutes.  Stir into the rice-lentil mixture.  Divided among 4 warmed plates.  Top each serving with browned onions and yogurt/sour cream.

Thanks, Gluten Free Living Magazine

Advertisements
 

Tags: , , , , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
%d bloggers like this: