INGREDIENTS

INSTRUCTIONS

In a small saucepan, heat 2 cups of the stock to a simmer over medium heat.
Add the wild rice and season the stock to taste, cooking until tender,
about 35 minutes. Drain and reserve the rice. Preheat the oven to 375
degrees F. Bring the remaining 4 cups of stock to a boil. Meanwhile, in an
ovenproof skillet or saucepan with a tight fitting lid, heat 1 tablespoon
of the olive oil over medium-high heat. Add the garlic, cooking until it is
golden, about 3 minutes. Add the onion, cooking until the edges are brown,
about 5 minutes.  Add the thyme and white or brown rice., cooking until
rice is hot to the back of your hand about 3 minutes. Remove from heat and
add the boiling stock. Stir in the lentils. return saucepan to the heat and
bring the contents to a simmer. Season with salt and pepper to taste. Cover
the saucepan with heavy duty aluminum foil, and bring the foil down to the
surface of the liquid, crimping the edges to seal well. Seal with the lid
and transfer the pan to the lower rack of the oven, cooking until the
liquid has been absorbed, 15 to 20 minutes. Transfer to a large bowl. Add
the wild rice, parsley and remaining tablespoon of olive oil. Transfer to
serving dish and garnish with sprigs of herbs,
Per serving: 184 cal; 4g fat(19%) Exchanges: 1 3/4 bread, 3/4 veg, 1/2 fat
Source: Miami Herald, 1/25/96 format by Lisa Crawford
Posted to MM-Recipes Digest V3 #259
Date: 21 Sep 96 21:28:54 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>

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