Dodson's Health Food and Vitamins: Serving the Norman area since 1968
Healthy Recipes
Authored By:  Catherine A. Brorby, Author of Making the Most of Your Food Allergies
I have tried making this pilaf by cooking the rice and lentils together, but I prefer the flavor when they are cooked separately and then combined.
Diet Types: Dairy Free, Gluten Free, Wheat Free
Ingredients:
  • 2-3 tablespoons canola oil
  • 1 medium carrot, shredded
  • 1/2 cup chopped onion
  • 1/2 teaspoon Sea Salt
  • 1 bay leaf
  • 1 cup short grain brown rice
  • 2 cups chicken broth or water
  • 2/3 cup lentils
  • 1/2 teaspoon Sea Salt
  • Serves: 4
    Cooking Time: 30 minutes - one hour
    Instructions:
    Heat the oil in a heavy-bottomed saucepan over medium heat. Add the carrot, onion and bay leaf and cook until lightly browned, stirring occasionally. Add the rice and salt and stir to combine with the vegetables. Cook for another minute. Add the stock or water, raise heat, and bring to a boil. Cover, reduce heat and simmer over low heat for 45 minutes. Check the rice to see if it is tender and the liquid is absorbed. Add more liquid and continue to simmer if necessary. While the rice is cooking, start the lentils. Bring water to a boil in another pan, add salt and lentils and simmer uncovered over medium heat until tender, about 20-30 minutes. Drain, set aside, keeping warm until rice is done. When the rice is done, let it sit and continue to steam for 10-15 minutes. Gently stir in lentils and serve.

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