Lentil And Brown Rice Pilaf Recipes

LENTIL-AND-RICE PILAF

Lentil-and-Rice Pilaf image

The recipe for this savory side dish comes from Norm Matthews of Junction City, Kansas.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes

Time 50m

Number Of Ingredients 6

Ingredients

2 tablespoons olive oil
2 thinly sliced onions
Coarse salt and ground pepper
1 1/2 cups brown lentils
1 cup long-grain rice
3 cups reduced-sodium canned vegetable broth

Steps:

In a 10-inch skillet, heat olive oil over medium heat. Add onions; reduce heat to medium-low. Cook, stirring occasionally, until onions are golden and caramelized, 35 to 40 minutes. Season with coarse salt and ground pepper.
Meanwhile, in a 3-quart saucepan, bring 5 cups water to a boil. Stir in brown lentils; reduce heat to a simmer. Cook until tender, 10 to 12 minutes. Drain; rinse pan.
Return lentils to pan; add long-grain rice and vegetable broth. Bring to a boil; reduce to a simmer. Cook until rice is tender and has absorbed liquid, 10 to 12 minutes. Season with salt and pepper. Scatter onions on pilaf.

RICE COOKER PILAF WITH BROWN RICE, LENTILS, AND WILD RICE

Rice Cooker Pilaf With Brown Rice, Lentils, and Wild Rice image

This is a quick and easy pilaf with my favorite spice--cardamom! If you don't have cardamom on hand, you can omit it--the pilaf is still delicious without it. I improvised it one evening when I was short of canned chicken broth and time. I like the recipe because it combines two of my favorite rices with lentils. The lentils add protein. The dish is a perfect accompaniment to chicken baked with a generous sprinkling of cardamom.

Provided by Futtimanette

Categories Brown Rice

Time 50m

Yield 3 1/2 cups, 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1/2 onion, chopped
1 1/8 cups brown rice
1/4 cup lentils
1/8 cup wild rice
4 cups water
fresh ground pepper, to taste
1 teaspoon ground cardamom
3 teaspoons chicken bouillon granules

Steps:

Remove the inner pot from the rice cooker.
Place the rices and lentils in a sieve, rinse under running water.
Add the onion, the rices, and the lentils to the inner pot. Add the water, the pepper, the cardamom, and the chicken bouillon granules. Stir ingredients.
Return inner pot to rice cooker and press "cook." If pilaf is not sufficiently done after it switches from "cook" to "warm," re-close the rice cooker and keep on "warm" for another 5-10 minutes. Cooking time should be approximately 45 minutes, your rice cooker may vary.

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