Rice and lentils make perfect pilaf partners because they can be cooked together and are done simultaneously.

　　

Ingredients

6 servings

　　1 vegetable bouillon cube

　　3/4 cup brown rice

　　3/4 cup brown or green lentils, rinsed

　　3 to 4 scallions, thinly sliced

　　1/4 cup minced fresh parsley or dill

　　Salt and freshly ground pepper to taste

　　

Step 1

Bring 4 cups water to a simmer in a large saucepan with the bouillon. Stir in the rice and lentils, cover, and simmer gently until the water is absorbed, about 35 minutes.

　　

Step 2

Stir in the remaining ingredients, and serve.

　　

lentils

Step 3

These small, peppery legumes cook quickly without soaking. Brown (or green) lentils are widely known in this country, but tiny red lentils, a staple in Indian cookery, are gaining in popularity; they are a bit milder in flavor and cook even faster than larger lentils.

　　

Step 4

Lentils are particularly tasty when stewed with curry spices and are highly compatible with spinach (see the following recipe as well as Curried Red Lentil and Spinach Soup, page 26).

　　

Step 5

They are wonderful in hearty salads such as Lentil and Feta Cheese Salad (page 41).

　　

Menu

Step 6

Lentil and Rice Pilaf (this page)

　　

Step 7

Mixed Greens with Tomatoes, Feta and Olives (page 51)

　　

Step 8

Steamed green beans, asparagus, or broccolini

　　

nutrition information

Step 9

Calories: 158

　　

Step 10

Total Fat: 0g

　　

Step 11

Protein: 7g

　　

Step 12

Carbohydrate: 31g

　　

Step 13

Cholesterol: 0mg

　　

Step 14

Sodium: 51mg

　　The Vegetarian 5-Ingredient Gourmet