Lentil & Rice Pilaf

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Course Grains & Legumes

Servings 6 servings

Ingredients

1 red bell pepper chopped
0.5 cup green onion minced
0.25 cup slivered almonds
3 tablespoons olive oil
2 cups cooked brown rice
2 cups cooked lentils*
2 tablespoons grated lemon peel
3 tablespoons fresh mint minced
1 lemon juiced
hot pepper sauce
0.25 teaspoon salt
fresh greens for servings

Instructions

In a skillet, saute pepper, onion, and almonds in olive oil for a few minutes. Add all ingredients — excpt the greens — and heat for 2 – 3 mins. Serve on a bed of fresh arugula or mesclun greens. (Recipe♦536)

Notes

* Cook lentils according to package directions OR: Soak lentils overnight in enough water to cover an inch over lentils. Next day, be sure there is still water to just cover.Add ½ cup tomato sauce and 1 TBS curry paste or Patak’s garlic relish. Simmer for about an hour, or until lentils are just soft enough to eat. Salt to taste.