Lentil Corn Pilaf Recipes

Steps:

• In a large heavy-based saucepan, heat ghee over medium heat. Add onion slices, and sauté until softened and deep golden brown. Remove half the onions and set aside.
• Reduce heat to medium-low and add turmeric, cumin, coriander, cloves, mustard seeds and curry leaves. Add salt, and season with black pepper to taste.
• Combine lentils and rice in a fine-meshed sieve, and rinse well with cold water. Drain, then add to pan. Add 4 cups water, raise heat, and bring to a boil. Cover, reduce heat to very low, and cook for 15 to 20 minutes. Water should be completely absorbed; if not, remove pan from heat, remove lid and cover pan with a kitchen towel, then replace lid and allow to stand for 10 minutes.
• To serve, fluff pilaf with a fork, and transfer to a serving bowl. Garnish with reserved onions.

Steps:

• In a 10-inch skillet, heat olive oil over medium heat. Add onions; reduce heat to medium-low. Cook, stirring occasionally, until onions are golden and caramelized, 35 to 40 minutes. Season with coarse salt and ground pepper.
• Meanwhile, in a 3-quart saucepan, bring 5 cups water to a boil. Stir in brown lentils; reduce heat to a simmer. Cook until tender, 10 to 12 minutes. Drain; rinse pan.
• Return lentils to pan; add long-grain rice and vegetable broth. Bring to a boil; reduce to a simmer. Cook until rice is tender and has absorbed liquid, 10 to 12 minutes. Season with salt and pepper. Scatter onions on pilaf.

Steps:

• Cook the lentils, barley, quinoa and rice according to package directions; set aside., In a Dutch oven, saute the mushrooms, carrots, celery and onion in butter until tender. Add garlic and rosemary; cook 1 minute longer. Add broth, salt and pepper, stirring to loosen browned bits from pan. Stir in beans and the cooked lentils, barley, quinoa and rice; heat through.

Steps:

• Clean the lentils with fresh cold water to avoid foaming when cooking.
• Mix 2 cups of lentils with the 8 cups of water and 1 tablespoon of salt.
• Heat on high, uncovered for approximately 30 minutes, mixing slightly every 10 minutes, removing any foam that may have come up.
• After the lentils turn tender and soft (not melted), make sure there is only about 2 cups of water remaining (add or remove water).
• Add the half cup of rice. Cook for 10 mins at medium fire.
• Simultaneously with the rice, fry the chopped cup of onion in the olive oil and vegetable oil until golden brown (should be about 10 minutes).
• After the 10 minutes pass, slowly pour the oil and onion over the lentils and rice. Lower the heat to Low, and let it lay for 10 minutes (do NOT mix).
• After the 10 minutes pass, add the quarter cup of vinegar and mix everything.
• Cover with a thick clean kitchen towel and leave covered for about 10 minutes.
• After the 15 minutes pass, you should have a thick pilaf of lentils and rice, with onions showing up here and there.

Steps:

• Rinse the lentils& put in a pot with enough broth to cover.
• Add bay leaf, bring to a boil& keep covered.
• Turn off heat& let stand for 30 minutes.
• While the lentils are soaking, melt margarine in a heavy pot.
• Add chopped onion, salt& pepper.
• Saute till onions are tender& transparent.
• When onions are ready, keep heat at medium, stir in bulgur& continue stirring till all the margarine is absorbed.
• Lower heat to a simmer& add the rest of the broth& lentils in their broth.
• Bring to a boil, reduce heat again, cover tightly& simmer till all the liquid has been absorbed.
• Add more liquid till the bulgur& lentils are cooked.
• Remove bay leaf& serve.

Steps:

• Heat oil in large pot and add mustard seeds.
• Cook 60 seconds or till they start to pop.
• Add onions and garlic - cook till soft.
• Stir in ground coriander and turmeric - cook one minute more.
• Add barley and stir till well coated.
• Add stock, bring to the boil.
• Simmer on low for 25 minutes, stir occassionally.
• Add red lentils and simmer for another 20 minutes.
• Add cauliflower and peas and cook about 10 minutes till vegetables are tender and nearly all liquid is absorbed.
• Fluff the grains with a fork.
• Stir through coriander and season to taste.

Steps:

• In a saucepan, brown shallot in oil. Add lentils and stir well. Add chicken stock and bay leaf. Bring to boil. Cover and let simmer at low heat about 45 minutes or until lentils are tender. Add more stock is needed. Drain if needed. Add salt and pepper at the end of cooking. Remove bay leaf.
• You'll need half this recipe to do the Vegetable Lentil Cream/Soup.

Steps:

• Heat 1 tablespoon of the olive oil over medium-low heat in a large nonstick skillet and add onion. Cook, stirring, until tender and just beginning to color, 5 to 8 minutes. Add a generous pinch of salt and garlic and continue to cook, stirring, until garlic is fragrant, another 30 seconds to a minute. Add remaining oil and stir in quinoa and lentils. Add herbs and pepper, stir together, taste and adjust salt. Remove from heat and serve, adding a squeeze of lemon to each serving.

Steps:

• In a large non-stick skillet, bring the wine to a boil over medium-high heat.
• Add the garlic, onions, carrots, celery, rice and lentils.
• Cook, stirring often, for 2 minutes.
• Add the black beans, basil, cumin, curry powder, hot pepper sauce and bay leaf.
• Cook, stirring often, for 2 minutes.
• Add the stock and bring to a boil.
• Cover and simmer for about 15 minutes or until the lentils and rice are tender.
• Remove and discard the bay leaf.
• Season with soy sauce to taste.