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Lentil Rice Pilaf
| Ingredients | |||
| 1 | tablespoon | oil, olive | |
| 1 | each | garlic, clove, finely chopped | |
| 1/2 | cup | shallots, chopped | |
| 2 | teaspoon | curry powder | |
| 3/4 | cup | rice, brown, uncooked | |
| 1/2 | cup | lentils, uncooked | |
| 2 | cup | water | |
| 1/2 | teaspoon | salt | |
| 6 | each | walnut, halves, chopped | |
| 1/4 | cup | chives, fresh, chopped | |
| 1 | pepper, to taste | ||
| 4 | cup | vegetables, steamed, such as broccoli, carrot sticks, green beans and sliced leeks | |
Directions: | |||
| In large heavy saucepan heat olive oil and saute garlic and shallots. Do not allow to brown. Stir in curry powder and saute 2 minutes. Add rice and lentils. Saute 3 minutes. Add water and salt. Bring to boil. Cover and reduce heat. Simmer over low heat 40 minutes. Remove from heat and let sit 15 minutes without removing lid. Stir in walnuts and chives. Season to taste with pepper. Place Lentil Rice Pilaf in middle of heated serving platter and arrange vegetables around it. VARIATION: Use the Lentil Rice Pilaf as a filling to stuff vegetables, such as green peppers, small winter squash, large zucchini etc. Precook vegetables before stuffing, then bake at 350 degrees until heated through. DEAL-A-MEAL CARDS USED: 1 Bread 1 Meat 2 Vegetable 1 Fat  | |||
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