Feb 6, 2010

Cumin Lentil Rice Pilaf

This poor recipe was lost in one of my old recipe books. I picked it up many years ago at H.E.B. It was on one of those recipe cards - you know the ones your kids take like 20 of them and throw them on the ground (or are my kids the only ones?)  Maybe my kids were the ones who picked it up, who knows? Anyways, it ended up being a really good recipe, but for some reason it was put in a cookbook and lost for a while. Well, I needed to use some dried lentils I had and I found this recipe. It was a definite winner. I was blown away by my kids devouring it. My youngest REALLY likes it and I find myself loving it too and I am not a bean lover. So, now this recipe will be on our menu more in the future since it was loved by everyone. Its good for you too. It could even be a meal if paired with a side salad or a tomato salad.
Cumin Lentil Rice Pilaf
1/2 cup dried lentil beans
3 Cups water (for boiling lentils)
1 Tbsp Olive Oil, or Vegetable Oil
1 tsp prepared garlic, or (1 garlic clove grated)
1 tsp cumin seeds, or (ground cumin)
1 Cup Long grain White Rice, uncooked
1 Cup Chicken Broth, or (1 cup water with 1 tsp bullion paste)
1/2 Cup Water
1 tsp salt
Fresh Pepper - a few twists, or (1/4 tsp ground black pepper)

Directions:

1. Bring 3 cups of water and 1 tsp salt to a boil in a small sauce pan. Cook lentils in boiling water for 10 minutes; drain and set aside.

2. Heat 1 tablespoon oil in a medium sauce pan. Add rice to skillet; stirring often until rice is golden in color - about 5 minutes. Sprinkle in cumin seeds or ground cumin; continue stirring to toast the cumin for 2 minutes. 

3. Add chicken broth, 1/2 cup water, 1 tsp salt, pepper and drained lentils.

4. Bring to boil; cover; reduce heat medium; simmer for 15 minutes; stirring once during cooking time. Remove from heat and let stand for a few minutes. Fluff with fork and serve warm.

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