For dinner tonight I made up a vegan friendly lentil and rice pilaf which isn’t over powered by the taste of lentils. The lentils don’t get over cooked either so none of the mushy texture that often comes with them.
You might notice that I used dried vegetables that I rehydrate. As I have mentioned before it is more cost effective for us – less waste. It is so nice to be able to grab what I need, let sit for 30 minutes with cool water and then proceed. No running out to the grocery store and then having half of the produce end up in the yard waste bin! Where do I get mine? Click here to visit Harmony House Foods, Inc.
Lentil and Rice Pilaf
1 Tbsp extra virgin olive oil
1/4 cup dried diced celery
1/2 cup dried diced carrots
1/2 cup onion, peeled and diced
2 cups lower sodium vegetable broth
14 1/2 ounce can diced tomatoes, drained
1/2 cup brown lentils, picked over and rinsed
1/2 cup long grain white rice
3/4 tsp dried diced garlic
1/4 tsp ground black pepper
Salt to taste (I used 1/8 tsp)
In a large/deep nonstick skillet heat the oil over medium heat, add in the vegetables and cook for about 5 minutes or until turning golden. Add in the broth, tomatoes, lentils, rice and seasonings and bring to a boil. Lower the heat, while stirring well, cover tightly and let simmer on low for 20 minutes. Fluff up, cover tightly again and let sit for 10 minutes off the heat.
Season to taste with more salt if desired.
Serves 3 as a main dish. I baked up 3 sweet potatoes to go with the pilaf on the side.