Rice, lentil, and spinach pilaf
2 medium, minced
Uncooked basmati rice
¾ cup(s), brown variety
2¼ cup(s), low-sodium variety
½ cup(s), picked over, rinsed, and drained
10 oz, frozen chopped variety, thawed and squeezed dry
¼ tsp, freshly ground
- Heat the oil in a large nonstick saucepan, then add the shallots. Sauté until softened, 3–4 minutes. Add the rice and sauté, until the rice is lightly browned, about 3 minutes.
- Add the broth and lentils; bring the mixture to a boil. Reduce the heat and simmer, covered, 30 minutes. Stir in the spinach, cranberries, salt, and pepper; simmer, covered, until the rice is tender, 10–15 minutes. Fluff the mixture with a fork and stir in the nuts.