Thursday, December 6, 2012

Rice and Lentil Pilaf

This would be great to make on a Sunday so you could have quick and easy lunches all week. If you use a vegetable stock, this is vegetarian.

4 tbsp. butter
2 medium-sized carrots, diced (about 1 cup)
2 long stalks of celery, diced (about 1 cup)
1 medium onion, diced
6 cloves garlic, minced
2 tbsp. dried mushrooms, diced
1/3 cup walnuts, chopped
1 cup white cabbage, chopped
1/2 cup uncooked rice
1/2 cup soaked and uncooked lentils, rinsed (soak in warm water with a tsp. raw ACV for 4-12 hrs., then drain & rinse)
2 cups chicken stock
1 tsp. ground sage
1 tsp. sea salt
2 tbsp. dried parsley

How To:
1. Soak your lentils 4-12 hours in advance (for more information, read this). Then, when you are ready to cook the pilaf you will do the following.

2. In a medium saucepan, combine carrot, celery, onion, garlic, mushrooms, cabbage, and walnuts and sauté in the butter over medium heat.

3. When vegetables are softened slightly, add rice and lentils, stir to mix. Add chicken broth and seasonings, stir and bring to a boil.

4. Reduce heat to low and simmer for 20 minutes until rice is soft and broth is absorbed.

This is a great recipe because of its flexibility (throw in whatever you have, really) and also because it is an easy make-ahead meal. I recently made it with carrots, dried mushrooms, walnuts and pecans, onions and a cup of lentils, which was a great combo. I just like to throw whatever I have into it and it always turns out very good.

This recipe makes about 8 to 10 cups total. Time involved is about 15-20 minutes prep (all that chopping) and then 25-30 minutes total cook time. Not only is this a nutritious and flexible meal, but a frugal one as well. It would serve well as a "meatless" dinner (use vegetable stock) or add a little cooked chicken or pork if you simply can't live without the meat.

“The philosopher Diogenes was eating bread and lentils for supper. He was seen by the philosopher Aristippus, who lived comfortably by flattering the king. Said Aristippus, "If you would learn to be subservient to the king you would not have to live on lentils."

Said Diogenes, "Learn to live on lentils and you will not have to be subservient to the king.”
― Anthony de Mello
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  1. Mmmm this looks like something I'd actually make (I'm the worst cook ever!) I LOVE lentils!

    Following you via GFC from the Bloggy Girls Club on Facebook.

    1. It is really easy and just throw in what you have in the house. I'm a new follower as well! Loved your "about"!

    2. This looks delicious! Have you tried it in the slow cooker? I'll probably make it either way, but I'm just curious. :-)

    3. I used to make it in a rice cooker but my rice cooker gave out and now I just make it on the stove. I haven't tried the slow cooker for this. I would love to hear how it works though - I have to admit I don't often use mine so I would be too "scared" to try it myself! :)

  2. Now I'm hungry! I would love to have you share this on Wildcrafting Wednesdays!

    1. Thanks so much for the invite!

      So glad you stopped by. :)

  3. Thanks for sharing your recipe on Wildcrafting Wednesday! I can't wait to try it. :)

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  5. What a wonderful quote! The recipe is incidental to the quote but consider this blog hopper educated and satiated by the wisdom that it contained... I might even try the recipe even though lentils are NOT my best friend. See what a bit of shared ethos can do? You just got someone who actively avoids lentils to give them a go :)

    1. Yours is the best comment I've received all day and the first one EVER to be related to a quote I've included! I am so pleased someone noticed and enjoyed it. I thought it was wonderful as well. :)

      Thanks so much for stopping by!

  6. I adore lentils and the idea of mixing it with rice.

    1. I hope you'll give this a try! Thank you for the comment. :)


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