advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Lentil-and-Rice Pilaf

This recipe is courtesy of Norm Matthews of Junction City, Kansas.

  • Prep:
  • Total Time:
  • Servings: 4
Lentil-and-Rice Pilaf

Source: Everyday Food, January/February 2004

Ingredients

  • 2 tablespoons olive oil
  • 2 thinly sliced onions
  • Coarse salt and ground pepper
  • 1 1/2 cups brown lentils
  • 1 cup long-grain rice
  • 3 cups reduced-sodium canned vegetable broth

Directions

  1. In a 10-inch skillet, heat olive oil over medium heat. Add onions; reduce heat to medium-low. Cook, stirring occasionally, until onions are golden and caramelized, 35 to 40 minutes. Season with coarse salt and ground pepper.

  2. Meanwhile, in a 3-quart saucepan, bring 5 cups water to a boil. Stir in brown lentils; reduce heat to a simmer. Cook until tender, 10 to 12 minutes. Drain; rinse pan.

  3. Return lentils to pan; add long-grain rice and vegetable broth. Bring to a boil; reduce to a simmer. Cook until rice is tender and has absorbed liquid, 10 to 12 minutes. Season with salt and pepper. Scatter onions on pilaf.

Related Topics