Ingredients for Rice Pilaf With Lentils And Split Peas
- Diced Onions
- Garlic Cloves
- 1 teaspoon salt
- Brown Rice
- 1 cup brown or green lentils
- Dried Split Peas
- Fennel Seeds
- Coriander
- Pepper
- Cinnamon
- Nutmeg
- Turmeric
- Allspice
- Ginger
- 3 cups water or vegetable broth
- 1 tablespoon sesame oil
- Vegetable Bouillon Cubes
- Bay Leaves
- ½ cup pine nuts (toasted)
- 1 stalk celery, finely chopped
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How to Make Rice Pilaf With Lentils And Split Peas
- Spray a large, heavy-bottomed pot (at least 4 quarts) with non-stick cooking spray.
- Add 1 medium onion, chopped, and 2 cloves garlic, minced, along with 1 teaspoon salt.
- Sauté over medium heat for 5-7 minutes, stirring frequently, until the onion is translucent and fragrant.
- Add 1 ½ cups long-grain rice and stir constantly for 2-3 minutes until lightly toasted and fragrant.
- Pour in 3 cups of water or vegetable broth, 1 tablespoon sesame oil, 2 bouillon cubes (chicken or vegetable), 1 cup brown or green lentils, 1 cup dried split peas, ½ teaspoon turmeric, ¼ teaspoon cumin, ¼ teaspoon black pepper, and 1 bay leaf.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the rice and lentils are tender and the liquid is absorbed.
- Remove from heat and let stand, covered, for 5-10 minutes.
- Remove the bay leaf.
- Fluff the pilaf gently with a fork. Stir in ½ cup pine nuts (toasted) and 1 stalk celery, finely chopped.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
9g
Fat
2g
Carbs
9g
