Side Dishes > Lentil Rice Pilaf >
Lentil Rice Pilaf
2 TBS butter
1 C dry lentils
1 large onion, sliced
Juice of one lemon; or to taste
1 C long-grain rice
4 C water
2 1/2 TBS olive oil (sub with canola oil)
Salt & pepper to taste
Melt butter in 3-quart saucepan. Add rice and lentils; cook for one minute, stirring constantly. Pour in water and bring to a boil. Reduce heat and simmer for thirty minutes. In a skillet, cook onion in olive or canola oil until tender. Gently mix onion and lemon juice into rice and lentils; season with salt and pepper to taste. Let stand for thirty minutes before serving.
Lentil Rice Pilaf is featured in the Recipes-on-a-Budget Cookbook.
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