Lentil Pilaf
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Ingredients
- 1/2 cup dry white wine or apple juice
- 4 cloves garlic, minced
- 1 medium onion, thinly sliced
- 2 medium carrots, thinly sliced
- 2 stalks celery, thinly sliced
- 1 cup uncooked basmati rice
- 1/3 cup lentils, rinsed and picked over
- 1/3 cup canned black beans, rinsed and drained
- 1/2 tsp. dried basil
- 1/4 tsp. ground cumin
- 1/4 tsp. curry powder
- 1/8 tsp. hot pepper sauce
- 1 bay leaf
- 2 cups vegetable stock or canned broth
Preparation
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.
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.
Nutrition Information
- Calories 283
- Carbohydrate Content 55 g
- Cholesterol Content 0 mg
- Fat Content 2 g
- Fiber Content 10 g
- Protein Content 10 g
- Saturated Fat Content 0 g
- Sodium Content 626 mg
- Sugar Content 0 g