Time 50m Yield 10 servings. Number Of Ingredients 15 Steps:
Cook the lentils, barley, quinoa and rice according to package directions; set aside., In a Dutch oven, saute the mushrooms, carrots, celery and onion in butter until tender. Add garlic and rosemary; cook 1 minute longer. Add broth, salt and pepper, stirring to loosen browned bits from pan. Stir in beans and the cooked lentils, barley, quinoa and rice; heat through.
Time 30m Yield 4 Number Of Ingredients 7 Steps:
In 2-quart saucepan, heat water to boiling. Stir in lentils and bell pepper. Reduce heat; cover and simmer 15 to 20 minutes or until lentils are tender. Drain if necessary. Stir in remaining ingredients. Cook over low heat 2 to 3 minutes, stirring occasionally, until corn is tender and hot.
Time 1h20m Yield 6-8 serving(s) Number Of Ingredients 8 Steps:
Clean the lentils with fresh cold water to avoid foaming when cooking. Mix 2 cups of lentils with the 8 cups of water and 1 tablespoon of salt. Heat on high, uncovered for approximately 30 minutes, mixing slightly every 10 minutes, removing any foam that may have come up. After the lentils turn tender and soft (not melted), make sure there is only about 2 cups of water remaining (add or remove water). Add the half cup of rice. Cook for 10 mins at medium fire. Simultaneously with the rice, fry the chopped cup of onion in the olive oil and vegetable oil until golden brown (should be about 10 minutes). After the 10 minutes pass, slowly pour the oil and onion over the lentils and rice. Lower the heat to Low, and let it lay for 10 minutes (do NOT mix). After the 10 minutes pass, add the quarter cup of vinegar and mix everything. Cover with a thick clean kitchen towel and leave covered for about 10 minutes. After the 15 minutes pass, you should have a thick pilaf of lentils and rice, with onions showing up here and there.
Time 50m Number Of Ingredients 6 Steps:
In a 10-inch skillet, heat olive oil over medium heat. Add onions; reduce heat to medium-low. Cook, stirring occasionally, until onions are golden and caramelized, 35 to 40 minutes. Season with coarse salt and ground pepper. Meanwhile, in a 3-quart saucepan, bring 5 cups water to a boil. Stir in brown lentils; reduce heat to a simmer. Cook until tender, 10 to 12 minutes. Drain; rinse pan. Return lentils to pan; add long-grain rice and vegetable broth. Bring to a boil; reduce to a simmer. Cook until rice is tender and has absorbed liquid, 10 to 12 minutes. Season with salt and pepper. Scatter onions on pilaf.
More about “lentil white bean pilaf recipes”
Time 40m Yield 4 serving(s) Number Of Ingredients 15 Steps:
In a large non-stick skillet, bring the wine to a boil over medium-high heat. Add the garlic, onions, carrots, celery, rice and lentils. Cook, stirring often, for 2 minutes. Add the black beans, basil, cumin, curry powder, hot pepper sauce and bay leaf. Cook, stirring often, for 2 minutes. Add the stock and bring to a boil. Cover and simmer for about 15 minutes or until the lentils and rice are tender. Remove and discard the bay leaf. Season with soy sauce to taste.
