1/4 to 1 t. cayenne or crushed red pepper to taste
1 1/4 c. brown lentils
2 T. oil
3 c. stock or water, boiling
dash salt and pepper, to taste
1 1/2 c. rice (Jasmine or Basmati)
3 sliced onions
4 garlic cloves, minced
Instructions
Sauce- Combine first 6 ingredients with 1/2 t. salt and bring to boil; reduce heat. Simmer 20-30 minutes, stirring occasionally.
Pilaf- Brown lentils in oil over medium heat, 5 minutes, stirring occasionally. Add stock and seasoning; cook uncovered for 10 minutes. Pour rice and 1 additional cup of stock or water, boiling, into lentils. Return to boil; reduce heat to low. Cover, let simmer 25 minutes (add additional water as necessary.)
Onion topping- Brown onion and garlic.
To serve- Place rice and lentil pilaf on large platter. Make dent in center; pour sauce over all (not to the edges, preferably.) Scatter onion/garlic mixture over top. Serve with plain yogurt, salad and crusty bread.
Originally Submitted
10/15/2009
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