Rice, Lentil, and Spinach Pilaf |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A Dean Ornish recipe. Colorful, vegan, very complete nutritionally, and zero cholesterol. For more color and variety, you can add cubed cooked butternut squash or carrots. May be used as a main dish or side dish; serving amount depends upon how it is used. Ingredients:
1/2 cup green lentil, washed |
1 cup basmati rice, uncooked |
2 cups water |
3/4 cup vegetable stock |
2 onions, chopped |
2 cloves garlic, minced |
4 stalks celery, chopped |
2 teaspoons cumin |
1/2 teaspoon cinnamon |
1 grated lemon, zest of |
1 cup peeled tomato, diced (optional) |
4 cups fresh spinach, well washed and cut in 1/2 inch strips |
salt |
pepper |
Directions:
1. Place lentils in saucepan and cover with cold water.
2. Bring to boil, reduce heat and cover.
3. Simmer for 25 to 40 minutes, until tender but not mushy; drain and set aside.
4. Meanwhile, bring the rice and 2 cups of water to a boil.
5. Reduce heat and simmer rice about 20 minutes, covered, until all liquid is absorbed; set aside.
6. Bring the vegetable stock to a boil in a saucepan.
7. Add onions and simmer until tender and translucent, approx 10 minutes.
8. Add the garlic, celery, cumin and cinnamon and simmer for 5 minutes longer.
9. Add the lentils and lemon zest (and tomatoes, if desired); heat through.
10. Add the greens; cook and stir until tender.
11. Fold the lentil and greens mixture into the rice.
12. Season with salt and pepper.
13. Note: You may make this ahead of time and place in a baking pan, cover with foil, and warm in the oven for 15 to 20 minutes.
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