This rice is delicious together with Tandoori-Dijon Chicken (also in this book). This recipe is from a Weight Watchers book; we find their portions to be in the smallish side, so we have doubled the amounts for all ingredients. However, you will have to try and see; you might have a lot of leftovers.
Rice and Lentil Pilaf
- 1 cup lentils picked over, rinsed and drained
- 4 teaspoons olive oil
- 2 onions chopped
- 8 garlic cloves chopped
- 4 teaspoons curry powder
- 4 teaspoons grated peeled gingerroot
- 1 teaspoon ground cumin
- 2 cups long-grain rice basmati or jasmine are best
- 3 ½ cups low-sodium chicken broth also you can dissolve 3 chicken bouillon cubes in 3 ½ cups of water
- 1 teaspoon salt
- 4 tablespoons chopped cilantro
- 3 tablespoons fresh lemon juice
- In a medium saucepan, bring 8 cups of water to a boil; add the lentils. Reduce the heat and simmer until the lentils are tender, about 10 minutes. Drain well.
- In a large deep saucepan, heat the oil. Sauté the onion until softened, about 3 minutes.
- Add the garlic, curry, gingerroot and cumin; cook, stirring, until fragant, about 1 minute.
- Stir in the rice and lentils; cook, stirring, until thoroughly coated, 1-2 minutes.
- Stir in broth and salt; bring to a boil. Reduce the heat and cook, covered, until the liquid is absorbed, about 15 minutes.
- Let stand 5 minutes, then sprinkle with cilantro and lemon juice. Fluff with fork before serving.
Photo by chordmonkey 
