Lentil Pilaf

2 tbsp olive oil

1 bunch spring onions chopped

2 garlic cloves, finely chopped

1 cup lentils rinsed

½ cup brown rice rinsed

½ cup wild rice rinsed

2 tbsp flaked almonds

½ tsp dried thyme

3 cups dashi stock

 

In a large saucepan, sauté the onions, garlic, lentils and both types of rice in the olive oil until the onion is tender, abut 5 minutes.  Add the almonds, thyme and dashi stock and bring to a boil.  Reduce heat and simmer covered for about 30 minutes or until the liquid is absorbed.

 

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