Wild Rice and Lentil Pilaf
Makes 7 (1-cup) servings
|4-1/2||cups water, divided|
|3/4||cup dried brown lentils, sorted, rinsed and drained|
|1||tablespoon plus 2 teaspoons olive oil, divided|
|2||cups finely chopped yellow onions|
|1||medium red bell pepper, chopped|
|1||cup thinly sliced celery|
|4||cloves garlic, minced|
|1/2||teaspoon dried oregano leaves|
|Dash ground red pepper (optional)|
|1||box (6.2-ounce) quick-cooking white and wild rice with seasoning packet|
- Bring 4 cups water to a boil in medium saucepan. Stir in lentils and return to a boil. Reduce heat to low and simmer, uncovered, 10 minutes. Stir in rice and seasoning packet. Cover tightly and simmer 5 minutes. Remove from heat; set aside.
- Meanwhile, heat large nonstick skillet over medium heat until hot. Add 2 teaspoons oil. Add onions, bell pepper, celery, garlic and oregano; cook and stir 8 to 10 minutes or until celery is crisp-tender. Stir in remaining 1/2 cup water, salt and ground red pepper.
- Stir onion mixture and remaining 1 tablespoon oil into rice mixture; toss gently.
For a more decorative dish, coat a 6-cup mold with cooking spray. Place rice mixture in mold and press down gently but firmly to allow rice mixture to stick together. Place a dinner plate on top of mold and invert mold onto plate. Tap gently on side and top of mold to release rice mixture and slowly remove mold. Garnish with red bell pepper cutouts or strips.
|Serving Size:||1 cup pilaf|
|Saturated Fat||<1 g|
|Total Fat||4 g|
|Calories from Fat||18 %|
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