Red Lentil and Wild Rice Pilaf
                                      
   From: "Lisabeth Crawford (Pooh)" 
   Date: 21 Sep 96 21:28:54 EDT
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---------- Recipe via Meal-Master (tm) v8.03

      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,

  Per serving: 184 cal; 4g fat(19%)
  Exchanges: 1 3/4 bread, 3/4 veg, 1/2 fat

  Source: Miami Herald, 1/25/96
  format by Lisa Crawford

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