Rice, Lentil, And Spinach Pilaf

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1/2 cup green lentil, washed
• 1 cup basmati rice, uncooked
• 2 cups water
• 3/4 cup vegetable stock
• 2 onions, chopped
• 2 cloves garlic, minced
• 4 stalks celery, chopped
• 2 teaspoons cumin
• 1/2 teaspoon cinnamon
• 1 grated lemon, zest of
• 1 cup peeled tomato, diced (optional)
• 4 cups fresh spinach, well washed and cut in 1/2 inch strips
• salt
• pepper

Recipe

• 1 place lentils in saucepan and cover with cold water.
• 2 bring to boil, reduce heat and cover.
• 3 simmer for 25 to 40 minutes, until tender but not mushy; drain and set aside.
• 4 meanwhile, bring the rice and 2 cups of water to a boil.
• 5 reduce heat and simmer rice about 20 minutes, covered, until all liquid is absorbed; set aside.
• 6 bring the vegetable stock to a boil in a saucepan.
• 7 add onions and simmer until tender and translucent, approx 10 minutes.
• 8 add the garlic, celery, cumin and cinnamon and simmer for 5 minutes longer.
• 9 add the lentils and lemon zest (and tomatoes, if desired); heat through.
• 10 add the greens; cook and stir until tender.
• 11 fold the lentil and greens mixture into the rice.
• 12 season with salt and pepper.
• 13 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.