Lentil and Rice Pilaf

As a child in Syria, Sal Tompkins loved this meatless pilaf she calls mjadara. Petite French green lentils (also called Le Puy) keep their shape better than brown ones.

Prep and cook time: About 45 minutes

Yield: Makes 4 to 6 servings

Ingredients

• 1  cup  hulled small French green or brown lentils (see note above), sorted of debris and rinsed
• 1/4  cup  olive oil
• 2  cups  finely chopped onions
• 1  teaspoon  minced garlic
• 3/4  cup  long-grain white rice
• 1  teaspoon  salt
• 3/4  teaspoon  ground cumin
• 1/2  teaspoon  pepper
• Yogurt sauce

Preparation

1. In a 3-quart pan over high heat, bring lentils and 2 1/2 cups water to a boil. Cover and simmer until tender to bite, 20 to 25 minutes. Drain.

2. Meanwhile, add oil, onions, and garlic to a 12-inch frying pan over medium heat; stir often until onions are golden, 15 to 18 minutes. Add rice, salt, cumin, and pepper; stir until rice looks opaque, about 3 minutes.

3. Stir in lentils and 2 more cups water. Bring to a boil over high heat; reduce heat, cover, and simmer, stirring occasionally, until rice is tender to bite and liquid is absorbed, 13 to 15 minutes. Serve with yogurt sauce.

Nutritional Information

Calories:

320 (28% from fat)

Protein:

13g

Fat:

10g (sat 1.7)

Carbohydrate:

45g

Fiber:

4.9g

Sodium:

517mg

Cholesterol:

2.3mg