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4
ServingsEasy
By Richard Sax and Marie Simmons
Published 2000
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.