See Also: Wild Rice and Lentil Pilaf(recipes)
Barley and Wild Rice Pilaf(recipes)
Green Rice Pilaf(recipes)
Rice Pilaf with Dried Cherries and Almonds(recipes)
Lentil Rice Curry(recipes)
Creamy lentil and rice dish (khicheri)(recipes)
wild rice(dictionary)
wild rice(encyclopedia)
Wild Rice Casserole(recipes)
Chicken and Wild Rice Soup(recipes)

Wild Rice and Lentil Pilaf (recipes)


Wild Rice and Lentil Pilaf

Yield: Makes 7 (1-cup) servings



Ingredients:



4-1/2cups water, divided

3/4cup dried brown lentils, sorted, rinsed and drained

1tablespoon plus 2 teaspoons olive oil, divided

2cups finely chopped yellow onions

1medium red bell pepper, chopped

1cup thinly sliced celery

4cloves garlic, minced

1/2teaspoon dried oregano leaves

1/2teaspoon salt

Dash ground red pepper (optional)

1box (6.2-ounce) quick-cooking white and wild rice with seasoning packet









Preparation:





1.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.2.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.3.Stir onion mixture and remaining 1 tablespoon oil into rice mixture; toss gently.







Variation:

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.





Nutritional Information:







Serving Size: 1 cup pilaf







Fiber

6 g







Carbohydrate

35 g







Cholesterol

2 mg







Saturated Fat









Total Fat

4 g







Calories from Fat

18 %







Calories

205







Protein

8 g







Sodium

556 mg









Dietary Exchange:







Vegetable

1







Starch

2







Fat

1