| Harvest Lentil Pilaf |
|
|
4 cups green lentils, rinsed
2 cups long grain white rice 1 cup wild rice, rinsed 1 cup butter, margarine or oil 2 cups chopped onion 3 quarts plus 1 cup chicken broth, heated 4 oz slivered almonds, if desired 2 Tbsp minced garlic 2 tsp dried thyme leaves Salt to taste Pepper to taste 1/2 cup dried parsley leaves In a large saucepan, saute lentils, white and wild rice and onions in butter or oil until onion is tender, about 5 minutes. Stove Top Method: Add chicken broth, almonds, garlic, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer 20 minutes. Stir in parsley. Continue cooking an additional 10 minutes or until liquid is absorbed. Oven Method: Divide sauteed lentil-rice mixture between 2 oiled (12 x 20 x 2 inch) steamable pans. To each pan, add one half of total chicken broth, almonds, garlic, thyme, salt and pepper. Cover tightly with foil. Bake in heated 400° oven for 40 to 45 minutes. Uncover, stir in 1/4 cup parsley into each pan. Makes 24 (3/4 cup) servings. |
