Curried Rice and Quinoa Pilaf with Prunes and Pistachios Recipe

Curried Rice and Quinoa Pilaf with Prunes and Pistachios

Serves 8

30 minutes or fewer

Prunes can stand in for any dried fruit, as they do in this grain pilaf. (Try them in baked goods too.)

2 Tbs. olive oil
1 small onion, finely chopped (1 cup)
½ cup basmati rice
¼ cup red quinoa
2 tsp. curry powder
1 bay leaf
½ cup cooked lentils
½ cup finely chopped pitted prunes
¼ cup coarsely chopped pistachios

1. Heat oil in medium skillet over medium heat. Add onion, and sauté 2 to 3 minutes, or until translucent. Add rice and quinoa, and cook until rice begins to turn opaque. Add curry powder, and cook 30 seconds. Stir in 11/2 cups water, add bay leaf, season with salt (if desired), cover, and bring to a boil. Reduce heat to medium-low, and simmer 15 to 18 minutes, or until grains are tender.

2. Remove from heat, and stir in lentils. Cover, and let stand 5 minutes. Remove bay leaf. Fold in prunes and pistachios.