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Print this Recipe    Lentil Pilaf

Basmati Rice and Lentil Pilaf
Yield: 5 Servings

1 T plus 2 teaspoons walnut oil
1/4 c onion, minced
6 whole cloves
1 stick cinnamon (3-inches)
2 c basmati rice, uncooked
1/2 c dried lentils
2 c chicken broth
1/4 c water
1/2 ts salt
1/4 ts dried whole thyme
1/4 ts coarsely ground pepper
2 bay leaves
2 T walnuts, coarsely chopped and toasted
2 T currants

Heat oil in a medium saucepan over medium heat. Add onion, cloves,
and cinnamon, saute for about 2 minutes. Add rice and lentils and
stir well. Add chicken broth, water, salt, thyme, pepper, and bay
leaves, bring to a boil. Cover, reduce heat, and simmer 25 minutes
or until liquid is absorbed and lentils appear tender. Discard
whole spices. Stir in walnuts and currants.

Yield: About 5 servings

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