Lentil Rice And Prune Pilaf Recipe
Ingredients
1 cup brown rice
8 cups water
1 cup lentils
2 cups prunes
1 tablespoon honey
3 tablespoons lemon juice
1 stick cinnamon
3 cloves
3 tablespoons unsalted butter
1/4 teaspoon dried mint
1/8 teaspoon tarragon
Directions
Cook rice in 2 cups water about 35 minutes, or until tender and all water is absorbed.
While rice is cooking, cook lentils in another saucepan in 4 cups water about 25 minutes, or until they are just tender but firm.
Drain and combine with rice.
In a saucepan, combine prunes, 2 cups water, honey, lemon juice, cinnamon stick, and cloves.
Cook 20 minutes.
Drain prunes, reserving the liquid.
Remove seeds and cut into quarters.
Add to rice and lentil mixture and stir in butter, mint, and tarragon.
Strain the reserved prune juice and add enough to moisten the dish.
Simmer 3 to 5 minutes and serve.
While rice is cooking, cook lentils in another saucepan in 4 cups water about 25 minutes, or until they are just tender but firm.
Drain and combine with rice.
In a saucepan, combine prunes, 2 cups water, honey, lemon juice, cinnamon stick, and cloves.
Cook 20 minutes.
Drain prunes, reserving the liquid.
Remove seeds and cut into quarters.
Add to rice and lentil mixture and stir in butter, mint, and tarragon.
Strain the reserved prune juice and add enough to moisten the dish.
Simmer 3 to 5 minutes and serve.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
