Rice, lentil and spinach pilaf

 
                       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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