Basmati Rice & Lentil Pilaf Recipe

Ingredients

1 tbsp plus 2 teaspoons walnut oil
1/4 cup onion, minced
6 whole cloves
1 stick cinnamon (3-inches)
2 cup basmati rice, uncooked
1/2 cup dried lentils
2 cup chicken broth
1/4 cup ; water
1/2 tsp salt
1/4 tsp dried whole thyme
1/4 tsp coarsely ground pepper
2 bay leaves
2 tbsp walnuts, coarsely chopped and toas
2 tbsp currants


Directions

Heat oil in a medium saucepan over medium heat. Add onion, cloves,
and cinnamon; saute for about 2 minutes. Add rice and lentils and
stir well. Add chicken broth, water, salt, thyme, pepper, and bay
leaves; bring to a boil. Cover, reduce heat, and simmer 25 minutes
or until liquid is absorbed and lentils appear tender. Discard whole
spices. Stir in walnuts and currants.

Yield: About 5 servings

Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com


Servings: 5 servings

 

 

Basmati Rice & Lentil Pilaf Recipe brought to you by Recipe Ideas


Categories: Bean; Casserole; Rice; Vegetable


The History of Recipes

It is quite feasible to prove the history of recipes back into antiquity, in truth as far as the early Egyptians, and quite possibly further than that. In practice though, mostly, these early records were just simple hieroglyphic instructions for meal preparation.

Closer to modern times, there are two interesting cookery books dating from the fourteenth century : a book entitled `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these two books are nothing to do with the indian food that appears on menues today, but rather recipes for the types of meals on the menues of the rich people of that time.

By the time we get to the twentieth century, cooking books were increasing in popularity due to more people being able to read, people having increased free time and having more money to spend.

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We hope you enjoy this Basmati Rice & Lentil Pilaf recipe.

 


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