| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
Veg02 |
24 |
servings |
INGREDIENTS
| 4 |
c |
Green lentils; rinsed |
| 2 |
c |
Long-grain white rice |
| 2 |
tb |
Olive oil |
| 2 |
c |
Onions; chopped |
| 3 |
qt |
Vegetable broth; heated (+1 cup) |
| 4 |
oz |
Slivered almonds |
| 2 |
tb |
Garlic; minced |
| 2 |
ts |
Dried thyme leaves |
| 1/2 |
c |
Dried parsley |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
STOVE TOP: In heavy kettle or large saucepan, saute lentils and rice in
butter or oil until onion is tender, about 5 minutes. Add broth, almonds if
desired, garlic, thyme, salt and pepper. Bring to a boil. Reduce heat;
cover and simmer 20 minutes. Stir in parsley. Continue cooking, covered, an
additional 10 minutes or until liquid is absorbed.
OVEN METHOD: Divide sauteed lentil-rice mixture between two oiled (12x20x2
inch) steamable pans. To each pan add one half of total broth, almonds,
garlic, thyme, salt and pepper. Cover tightly with foil. Bake in 400°F oven
for 40-45 minutes. Uncover; stir 1/4 cup parsley into each pan.
NOTES : Makes 24 (3/4 cup) servings. Nutritional analysis per serving: 243
calories, 17 grams protein, 34 grams carbo, 7g fat 92 grams sat fat).
Recipe by: USA Dry Pea & Lentil Council, Moscow, Idaho
Converted by MM_Buster v2.0l.
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