Title: Red Lentil and Wild Rice Pilaf
Categories: Miamiherald, Beans, Grains
Yield: 8 Servings
6 c Light vegetable stock
1/2 c Extra fancy wild rice
Sea salt and black pepper
2 tb Virgin olive oil
2 cl Garlic; minced
1 sm Red onion; diced
1 tb Chopped fresh thyme leaf
1 c Long-grain white or brown
-rice
2 oz Dried red lentils
1/4 c Chopped parsley
1 bn Parsley or thyme for garnish
In a small saucepan, heat 2 cups of the stock to a
simmer over medium heat. Add the wild rice and season
the stock to taste, cooking until tender, about 35
minutes. Drain and reserve the rice. Preheat the oven
to 375 degrees F. Bring the remaining 4 cups of stock
to a boil. Meanwhile, in an ovenproof skillet or
saucepan with a tight fitting lid, heat 1 tablespoon
of the olive oil over medium-high heat. Add the
garlic, cooking until it is golden, about 3 minutes.
Add the onion, cooking until the edges are brown,
about 5 minutes. Add the thyme and white or brown
rice., cooking until rice is hot to the back of your
hand about 3 minutes. Remove from heat and add the
boiling stock. Stir in the lentils. return saucepan
to the heat and bring the contents to a simmer.
Season with salt and pepper to taste.
Cover the saucepan with heavy duty aluminum foil, and
bring the foil down to the surface of the liquid,
crimping the edges to seal well. Seal with the lid
and transfer the pan to the lower rack of the oven,
cooking until the liquid has been absorbed, 15 to 20
minutes. Transfer to a large bowl. Add the wild rice,
parsley and remaining tablespoon of olive oil.
Transfer to serving dish and garnish with sprigs of
herbs,
