Lentil Pilaf Recipe
Ingredients
| 4 slices bacon, cut up | ||
| Onion | 1 Medium, thinly sliced | |
| Tomato | 1 Medium, chopped | |
| Lentils | 1/2 Cup (16 tbs) | |
| Chicken broth | 2 3/4 Cup (16 tbs) | |
| Long grain rice | 1/2 Cup (16 tbs) | |
| Ground sage | 1/2 Teaspoon | |
| Ground red pepper | 1/8 Teaspoon | |
| Snipped parsley | 1/4 Cup (16 tbs) | |
Directions
In wok cook bacon over medium heat till crisp; drain, reserving 2 tablespoons drippings in wok.
Crumble bacon and set aside.
Add onion and tomato to drippings in wok; stir-fry for 5 minutes.
Rinse lentils; stir into onion mixture.
Stir in chicken broth, uncooked rice, sage, and red pepper.
Bring to boiling; reduce heat.
Cover and simmer for 30 to 35 minutes or till lentils and rice are tender.
Stir in snipped parsley and crumbled bacon.
Crumble bacon and set aside.
Add onion and tomato to drippings in wok; stir-fry for 5 minutes.
Rinse lentils; stir into onion mixture.
Stir in chicken broth, uncooked rice, sage, and red pepper.
Bring to boiling; reduce heat.
Cover and simmer for 30 to 35 minutes or till lentils and rice are tender.
Stir in snipped parsley and crumbled bacon.
Chef
