Saute lentils, rice, onions, and mushrooms in butter until onions are golden. Add thyme and chicken broth. Bring to a boil, reduce heat, cover, and simmer 30 minutes until tender. Add almonds and serve.
By Robin from Washington, IA
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This is an Indian rice side dish with green beans, carrots, peas and cauliflower. It calls for cardamom pods, which can be difficult to find in regular grocery stores. Look at an Indian grocery or health food store, such as Whole Foods. I was able to buy just what I needed in the bulk section.
Make rice according to package directions. Meanwhile, melt butter in medium sized skillet. Saute mushrooms, onion and almonds 5 minutes.
We use a lot of brown rice, and this is a great recipe in which to use it. Brown rice is more versatile than a lot of people think, and our family thinks it tastes better, too.
Brown sausage; drain off fat. Add celery, onion and green pepper; cook until tender. Combine remaining ingredients except bread crumbs and margarine. Pour into 1 1/2 qt. casserole dish.
Melt butter in 3 qt. Dutch oven. Add scallions and rice. Cook until rice is golden brown, stirring frequently. Stir in broth. Bring to a boil. Bake, covered, at 375 degrees F for 45 minutes.
In medium saucepan, heat oil over medium heat. Add spaghetti; cook and stir until golden brown. Add rice and onions; cook and stir until onions are tender.
In butter, fry onions and celery. Add other ingredients except raisins and nuts. Cook (simmer) between 15 to 20 minutes. Add raisins and nuts once rice is cooked.
After the pasta and onion are sauteed, the oil is drained to minimize the fat content of this interesting pilaf.
This pilaf combines brown rice and numerous vegetables to make a delicious side dish.
This is an Indian rice side dish with green beans, carrots, peas and cauliflower.
