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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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I found this recipe back in the 1950's and have made some minor adjustments over the years to update the flavor. In summer, I like to serve the pilaf over slices of red tomatoes. Cynthia Gobeli, Norton, Ohio Ingredients:
1/2 cup chopped onion |
2 tablespoons olive oil |
2 cups chicken or vegetable broth |
1/4 cup dried lentils, rinsed |
1 can (16 ounces) kidney beans, rinsed and drained |
1 cup salsa |
1 cup uncooked long grain rice |
1 cup frozen corn |
1 jar (2 ounces) diced pimientos, drained |
1 teaspoon chili powder |
Directions:
1. In a saucepan over medium heat, saute onion in oil until tender. Add broth and lentils; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer 20-25 minutes longer or until lentils and rice are tender. Yield: 12 servings.
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