Rice Pilaf With Lentils and Split Peas
photo by Pam C.
- Ready In:
- 30mins
- Ingredients:
- 20
- Serves:
-
12
ingredients
- 2 cups diced onions
- 4 garlic cloves
- 1⁄2 teaspoon salt
- 1 1⁄2 cups brown rice
- 1⁄2 cup lentils
- 1⁄2 cup dried split peas
- 2 tablespoons fennel seeds
- 1 tablespoon coriander
- 1 teaspoon pepper
- 1⁄2 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1⁄4 teaspoon turmeric
- 1 teaspoon allspice
- 2 teaspoons ginger
- 6 cups water
- 1 tablespoon sesame oil
- 6 vegetable bouillon cubes
- 3 bay leaves
- 1⁄4 cup pine nuts, toasted
- 1 cup celery, diced
directions
- Spray a heavy, wide pan with a tight-fitting lid with non-stick cooking spray. Add onion, garlic and salt. Sweat until aromatic, stirring constantly.
- Add rice and stir to coat. Continue stirring until rice smells nutty.
- Add water, sesame oil, bouilion cubes, lentils, peas, spices and bay leaf. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Remove from heat and let stand 5 to 10 minutes.
- Remove Bay leaf.
- Fluff with a fork, Mix in pine nuts and celery. Serve.
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Reviews
-
I'm in love with this dish! So fragrant and tasty. Great as a side or as a full vegetarian meal. I doubled the recipe and added slightly more peas and lentils to the brown rice ratio. I used homemade chicken stock and whole spices where I could such as cinnamon and coriander. Once cooked, I added chia seeds (because I try to get the wonderful benefits of chia into everything). This tastes somewhat like a lovely, spicy (but not "hot") beryani. I would imagine you could add chicken if you wanted to make a chicken beryani-like full meal. Thank you so much, Barb, for this recipe - a new, healthy addition to my definite keepers! :)
RECIPE SUBMITTED BY
Barb 3663
Port Allegany, PA