Meatless Monday: Lentil Rice Pilaf

My mother came up with this recipe. It’s not only delicious, but it’s one of the easiest dishes I’ve ever made. It’s hearty, but light, and has a wonderful rich flavor that belies the simplicity of its six ingredients.

Ingredients:

• 2 tablespoons organic olive oil
• 1 medium organic onion, coarsely chopped
• 1 cup organic lentils (I used brown lentils, but petite French green lentils are great, too)
• 1 cup organic brown rice
• 4 cups of filtered water
• sea salt to taste

Heat the olive oil in a large sauté pan over medium heat. Add the chopped onions and sauté until they are translucent. Add the rice, and cook until lightly brown (about 2-3 minutes), stirring constantly to keep from burning. Add the water and sea salt, then bring to a boil. Lower the heat to medium low, cover the pan and allow to simmer for 1 hour. Serve with a salad for a quick, balanced meal.

In the photo, I have sprinkled a few sliced organic almonds to add a bit of crunch. The side salad is a combination of baby organic spinach, organic spring pea sprouts and wild garlic mustard.

And this dish makes great leftovers. You can serve it hot or cold. And if you toss it with a vinaigrette and serve it cold, it makes an amazing lentil salad.

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