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Red Lentil and Wild Rice Pilaf

Red Lentil and Wild Rice Pilaf comes together with Light Vegetable Stock and Extra Fancy Wild Rice. Serves 8. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 6 cup
• 1/2 cup

Method (preview)

1. 1

   Rice 2 oz Dried red lentils 1/4 c Chopped parsley 1 bn Parsley or thyme for garnish

2. 2

   Add the onion, cooking until the edges are brown, about 5 minutes.

3. 3

   Add the thyme and white or brown rice., cooking until rice is hot to the back of your hand about 3 minutes.

4. 4

   Remove from heat and add the boiling stock.

5. 5

   Stir in the lentils. return saucepan to the heat and bring the contents to a simmer.

6. 6

   Season with salt and pepper to taste.

7. 7

   Cover the saucepan with heavy duty aluminum foil, and bring the foil down to the surface of the liquid, crimping the edges to seal well.

8. 8

   Seal with the lid and transfer the pan to the lower rack of the oven, cooking until the liquid has been absorbed, 15 to 20 minutes.

9. 9

   Transfer to a large bowl.

10. 10

    Add the wild rice, parsley and remaining tablespoon of olive oil.

11. 11

    Transfer to serving dish and garnish with sprigs of herbs,

12. 12

    Per serving: 184 cal; 4g fat(19%)

13. 13

    Exchanges: 1 3/4 bread, 3/4 veg, 1/2 fat