• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Rice and Lentil Pilaf

  • Recipe Submitted by on

Category: Vegetables, Side Dishes, Microwave

 Ingredients List

  • 2 1/2 c Homemade chicken stock
  • 1/2 c Raisins
  • 1 1/2 tb Butter or margarine
  • 1 1/2 tb Oil
  • 1/2 lg Onion -- diced
  • 3/4 c Long-grain rice
  • 1/2 c Dried lentils
  • 1/8 ts Ground cardamom
  • 1/8 ts Ground cinnamon
  • 1/8 ts Ground cloves
  • 1/8 ts Ground coriander
  • 1/8 ts Ground cumin
  • 1/8 ts Black pepper
  • 1/4 lb Fresh green beans -- cleaned
  • And trimmed
  • 1 sm Baking potato
  • 1/2 c Frozen tiny peas
  • 1 Carrot -- peeled and diced
  • 1/2 Red or green peppers --
  • Diced
  • Chopped cilantro, for
  • Garnish


1. Preheat oven to 375 degrees F. In large saucepan over medium heat,
combine chicken stock and raisins and bring to a boil. Remove from heat and
keep warm.

2. In large Dutch oven or ovenproof casserole over medium-high heat, melt
butter and oil. Add onions and saute until lightly browned.

3. Stir in rice, lentils, cardamom, cinnamon, cloves, coriander, cumin, and
pepper. Stir and cook 2 to 3 minutes.

4. Add green beans, potato, peas, carrot, and bell pepper; pour in stock
and raisins.

5. Cover and bake until all liquid has been absorbed, about 20 minutes.
Serve garnished with chopped cilantro.

Timesaver Tip: Vegetables can be cleaned and cut ahead.

Microwave Version

1. In 3-quart casserole or mixing bowl, combine butter and oil and
microwave on 100% power until butter melts, about 45 seconds. Add onion and
microwave on 100% power 2 minutes.

2. On top of stove, bring broth and raisins to a boil. Add to casserole
along with rice, lentils, spices, and vegetables.

3. Cover and microwave at 100% power for about 10 minutes. Reduce power to
50% and microwave another 12 to 18 minutes, until all liquid has been
absorbed. Serve garnished with chopped cilantro. Preparation Time: about 45

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