Basmati Rice & Lentil Pilafgrains 1 tablespoon plus 2 teaspoons walnut oil 1/4 cup onion; minced 6 whole cloves 1 stick cinnamon (3-inches) 2 cup basmati rice; uncooked 1/2 cup dried lentils 2 cup chicken broth 1/4 cup ; water 1/2 teaspoon salt 1/4 teaspoon dried whole thyme 1/4 teaspoon coarsely ground pepper 2 bay leaves 2 tablespoon walnuts; coarsely chopped and toas 2 tablespoon currants Heat oil in a medium saucepan over medium heat. Add onion, cloves, and cinnamon; saute for about 2 minutes. Add rice and lentils and stir well. Add chicken broth, water, salt, thyme, pepper, and bay leaves; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until liquid is absorbed and lentils appear tender. Discard whole spices. Stir in walnuts and currants. Yield: About 5 servings Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com |
