Baked Lentils, Mushrooms, and Rice Pilaf

Preparation info
  • Makes

    4

    Servings
    • Difficulty

      Easy

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today

By Richard Sax and Marie Simmons

Published 2000

  • About

This is a simple pilaf, with the lentils partially precooked and the whole thing finished in the oven. Oven heat works well with this kind of simmered pilaf; the flavors combine and meld nicely, and the rice comes out fluffy. You might want to top this all-brown dish with a bright stir-fry of broccoli, carrots, and red peppers.

Ingredients

  • 1 cup brown lentils, rinsed and drained
  • Salt
  • 1 tablespoon olive oil
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Method

  1. Cook the lentils in boiling salted water to cover for 10 minutes. Drain well.
  2. Preheat the oven to 350°F.
  3. Meanwhile, heat the olive oil in an ovenproof Dutch oven or wide saucepan over medium heat. Stir in the mushrooms, onion, and garlic unti