Wild Rice and French Lentil Pilaf |
||||||||||||
| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | ||||||||||||
| INGREDIENTS: | ||
| 1/2 cup French lentils | 1/2 cup wild rice | 5 cups water |
| 3/4 teaspoon salt | 1 bay leaf | 1 fresh rosemary sprig |
| 6 whole fresh sage leaves, plus 1 tablespoon chopped fresh sage | 2 tablespoons extra virgin olive oil | 1/2 cup minced shallots |
| 1/2 pound sunchokes (Jerusalem artichokes), peeled and diced small (1 heaping cup) | freshly ground black pepper | |
| 1 | Rinse the lentils and rice and put them in a medium pot with the water, salt, bay leaf, rosemary, and whold sage leaves. Cover and bring to a boil. Lower the heat and cook, partially covered, until the lentils and rice are tender and some of the rice kernels have burst open, 45 to 50 minutes. Cook, uncovered, another 10 minutes or so to cook off some of the excess liquid. Remove the bay leaf and rosemary sprig and drain any remaining liquid. |
| 2 | Warm the olive oil in a medium skillet. Add the shallots and sunchokes and saute over medium heat just until the shallots brown and the sunchokes are still crisp-tender, about 5 minutes. |
| 3 | Stir the sunchokes and shallots into the cooked lentils and rice along with the tablespoon of chopped sage. Sprinkle with black pepper. Taste and add more salt if necesary. Serve hot. To reheat, steam until heated through. |