By Christine Datian Vartanian
Ingredients:
1 cup dried green, brown, or French lentils, rinsed
1 cup long grain white rice
1 cup chopped onions
1 medium carrot, peeled and diced
By Christine Datian Vartanian
Ingredients:
1 cup dried green, brown, or French lentils, rinsed
1 cup long grain white rice
1 cup chopped onions
1 medium carrot, peeled and diced
2 cloves garlic, finely chopped
4 cups low sodium chicken, beef or vegetable broth
1 bay leaf
1 teaspoon Kosher or sea salt
1 tablespoon fresh lemon juice
3/4 teaspoon ground cumin
1/2 teaspoon black or white pepper
1/2 cup each slivered almonds and golden raisins (chopped dates or dried apricots may be substituted)
2-3 tablespoons chopped flat-leaf parsley
Unsalted butter
Olive oil
Armenian or Greek yogurt, lemon wedges (garnish)
Preparation:
In a small pan, toss the almonds and raisins together in a tablespoon of melted butter until the almonds are lightly browned; set aside.
In a large saucepan over medium heat, sauté the onions, carrots, and garlic in 2-3 tablespoons of olive oil or butter, stirring occasionally until the onions are browned. Add the broth, lentils, rice, bay leaf, and lemon juice and bring to a full boil. Add the spices and stir to combine. Cover, reduce heat, and cook for 35-40 minutes or until rice and lentils are tender and liquid is absorbed.
Remove the bay leaf, fluff pilaf with a fork, and add the parsley. Cover pan and let stand 5 more minutes before serving.
Top pilaf with the almonds and golden raisins and serve with yogurt and lemon wedges on the side.
Serves 4-6.
*Christine’s recipes have been published in the Fresno Bee newspaper, Sunset magazine, Cooking Light magazine, and at http://www.thearmeniankitchen.com/