Ingredients
-
1/2
-
1
-
2
-
3/4
-
2
-
2
-
4
-
2
-
1/2
-
1
-
1
-
4
-
-
-
Directions
Rice, Lentil, and Spinach Pilaf, A Dean Ornish recipe Colorful, vegan, very complete nutritionally, and zero cholesterol For more color and variety, you can add cubed cooked butternut squash or carrots May be used as a main dish or side dish; serving amount depends upon how it is used , What a great recipe thank you I made a half recipe of this using puy lentils which needed the full 40 minutes to cook, I had to use frozen spinach (half a 10 oz packet) and I just used two small tomatoes cut into 8 chunks each We ate this with fresh fish and the lemon I served with the fish really gave this a lift too
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Steps
|
1
Done
|
Place Lentils in Saucepan and Cover With Cold Water. |
|
2
Done
|
Bring to Boil, Reduce Heat and Cover. |
|
3
Done
|
Simmer For 25 to 40 Minutes, Until Tender but not Mushy; Drain and Set Aside. |
|
4
Done
|
Meanwhile, Bring the Rice and 2 Cups of Water to a Boil. |
|
5
Done
|
Reduce Heat and Simmer Rice About 20 Minutes, Covered, Until All Liquid Is Absorbed; Set Aside. |
|
6
Done
|
Bring the Vegetable Stock to a Boil in a Saucepan. |
|
7
Done
|
Add Onions and Simmer Until Tender and Translucent, Approx 10 Minutes. |
|
8
Done
|
Add the Garlic, Celery, Cumin and Cinnamon and Simmer For 5 Minutes Longer. |
|
9
Done
|
Add the Lentils and Lemon Zest (and Tomatoes, If Desired); Heat Through. |
|
10
Done
|
Add the Greens; Cook and Stir Until Tender. |
|
11
Done
|
Fold the Lentil and Greens Mixture Into the Rice. |
|
12
Done
|
Season With Salt and Pepper. |
|
13
Done
|
Note: You May Make This Ahead of Time and Place in a Baking Pan, Cover With Foil, and Warm in the Oven For 15 to 20 Minutes. |
