Lentil and Rice Pilaf with Toasted Cumin Seeds
Lentils are the fastest cooking dried legume and for that reason can be briefly precooked and then added to rice as an interesting pilaf. The value for cancer patients is getting some protein in the rice, so it can stand alone as a quick meal or work as a side dish.
1 cup (250 mL) brown lentils
2 Tbsp (30 mL) extra-virgin olive oil
1 clove garlic, finely chopped
1/2 tsp (2.5 mL) cumin seeds
4 cups (1 L) water
1 cup (250 mL) brown basmati rice
2 cups (500 mL) vegetable stock
1/4 cup (60 mL) walnuts, lightly toasted
Sea salt to taste
Bring water to boil in large saucepan. Add lentils and boil uncovered for 10 minutes. Drain and set aside.
Heat olive oil in large saucepan over low heat. Add garlic and cumin seeds and cook 1 minute. Add cooked lentils and rice. Stir in vegetable stock.
Bring to boil. Stir once, cover, and cook over medium-low heat until stock is absorbed and rice and lentils are tender, about 15 to 30 minutes. Uncover and let stand 5 minutes.
Meanwhile, toast walnuts in small skillet over medium heat and stir into pilaf. Serve with vegetables or as a side dish.
Serves 4.
source: "Cancer-Free Dining" alive #270, April 2005
Lentil and Rice Pilaf with Toasted Cumin Seeds
Sally Errey, RNCP
Sally Errey, RNCP, is an acclaimed speaker and author on optimum health through nutrition and lifestyle. She is author of Staying Alive! Cookbook for Cancer Free Living (Belissimo Books, 2004).
