Title: Rice, Lentil and Spinach Pilaf
Categories: Vegetarian Vegan Entree Ornish
Yield: 4 Servings

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	Cumin
1/2	ts	Cinnamon
		Zest of one lemon; grated
1	c	Tomatoes; peeled and diced (optional)
4	c	Spinach or swiss chard fresh; well washed; cut in 1/2-inch s
		Salt and pepper

Wash the lentils, place them in a saucepan, and cover with cold water. Bring to a boil, reduce th eheat, and cover th epan. Simmer for 25 to 40 minutes, until tender but still al dente. Drain.

Bring the rice and 2 cups of water to a boil. Reduce heat andsimer 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 th elentils and lemon zest and optional tomatoes to the pan. Heat through andthen stir in the greens. When the greens are tender, fold the lentil and greensmixture 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 Eat More, Weigh Less, by Dean Ornish, M.D./MM by DEEANNE

previous

next