Rice, Lentil And Spinach Pilaf

* Exported from MasterCook *

RICE, LENTIL AND SPINACH PILAF

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Main dish
Ornish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Green lentils
1 c Basmati rice
2 c -- water
3/4 c Vegetable stock
2 Onions -- chopped
2 Garlic cloves -- minced
4 Celery stalks -- chopped
2 ts Ground cumin
1/2 ts Ground cinnamon
Grated zest of 1 lemon
1 c Peeled tomatoes -- diced (opt)
4 c Fresh spinash -- well washed;
-cut in 1/2-inch strips
Salt
Pepper

Wash the lentils, place them ina saucepan, and cover
with cold water. Bring toa boil, reduce the heat and
cover the pan. Simmer for 25 to 40 mintues, until
tender but still al dente. Drain.

Bring the rice and 2 cups of water to a boil. Reduce
heat and simmer about 20 minutes, covered, until the
rice has absorbed all of the liquid. Set aside.

Bring the vegetable stock to a boil in a saucepan. Add
the onions and simmer until tender and translucent,
about 10 minutes. Add the garlic, celery, cumin and
cinnamon and simmer for 5 minutes longer. Add the
lentils and lemon zest and optional tomatoes to the
pan. Heat through and then stir in the greens. When
the greens are tender, fold the lentil and greens
mixture into the rice. Season with salt and pepper.

Note: You may make this ahead of time and place in a
baking pan, cover with foil, and warm in the oven for
15 to 20 minutes. Cooked cubes of carrots or butternut
squash may also be added to this mixture.

Serving size: 2 cups; 169 cal; 1.2 g fat; 0 mg chol;
162.3 mg sod

Source: Eat More, Weigh Less, by Dean Ornish, M.D./MM
by DEEANNE



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