Lentil-basmati pilaf
8
Points®
Total time: 58 min • Prep: 11 min • Cook: 47 min • Serves: 4 • Difficulty: Easy
Curry powder, cinnamon, and cloves give this main-dish pilaf a satisfying warming flavor. Most larger supermarkets carry brown basmati rice and canned lentils on the rice and beans aisle. If you can’t find them, use long-grain brown rice and a can of black beans. You will need to buy one 32-ounce carton of vegetable broth to have enough for this recipe. Serve this fragrant pilaf with a dollop of plain Greek yogurt and chopped fresh parsley or cilantro. If you want to bump up the heat, add a good pinch of cayenne along with the curry powder or use hot curry powder.
Ingredients
Olive oil
2 tsp
Onion
1 medium, chopped
Garlic
2 clove(s), minced
Curry powder
1 tsp
Uncooked basmati rice
1⅓ cup(s), brown variety
Vegetable broth
3½ cup(s), reduced-sodium
Bay leaf
2 leaf/leaves
Cinnamon stick
1 average, (4-inches)
Whole cloves
⅛ oz, 2 cloves
Dried lentils
1 pound(s), canned, rinsed and drained
Table salt
½ tsp
Black pepper
¼ tsp, freshly ground
Fresh parsley
2 Tbsp, fresh, chopped
Instructions
1
Heat the oil in a large nonstick saucepan over medium heat. Add the onion and garlic; cook, stirring occasionally, until softened, about 5 minutes. Stir in the curry powder and cook, stirring constantly, until fragrant, about 30 seconds. Add the rice and cook, stirring to coat, about 1 minute. Stir in the broth, bay leaves, cinnamon stick, and cloves; bring to a boil. Reduce the heat and simmer, covered, until the rice is almost tender, 30–35 minutes.
2
Stir in the lentils, salt, and pepper; cook until the lentils are heated through, about 5 minutes. Discard the bay leaves, cinnamon stick, and cloves. Sprinkle with the parsley. Yields about 1 cup per serving.
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