Lentil & Brown Rice Pilaf

Besides serving this as a side dish or vegetarian main dish, you can also use the lentil and brown rice mixture as a filling to stuff vegetables, such as green peppers, winter squash, zucchini etc. Precook vegetables before stuffing, then bake at 350 degrees F. until heated through.

1 tablespoon olive oil
1 garlic clove, finely chopped
1/2 cup shallots, chopped
2 teaspoons curry powder
3/4 cups rice brown, uncooked
1/2 cup lentils uncooked
2 cups water
1/2 teaspoon salt
6 walnuts halves, chopped
1/4 cup fresh chives, chopped
black pepper to taste
4 cups vegetables roasted or steamed, such as broccoli, carrot sticks, green beans and sliced leeks, for serving

In large heavy saucepan heat olive oil and sauté garlic and shallots. Do not allow to brown.

Stir in curry powder and sauté 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 until lentils and rice are cooked.

Remove from heat and let sit 15 minutes without removing lid. Stir in walnuts and chives. Season to taste with pepper.

Place Lentil & Brown Rice Pilaf in middle of heated serving platter and arrange the roasted or steamed vegetables around it.