Greek-Style Lentil and Rice Pilaf
Lentil and rice pilaf with tomatoes makes a quick midweek dinner. The legume-grain combination has an earthy flavor and hearty texture, and provides high-quality, complete protein, ideal for vegetarians. On the side, serve feta, black olives, and steamed chard or kale.
5 cups vegetable stock
1 cup French or green lentils
1 cup long-grain white rice
Salt and pepper, to taste
1 can (28 ounces) whole tomatoes, drained (use liquid in another dish)
2 tablespoons olive oil
1 small onion, finely chopped
1/4 pound imported feta cheese
1/2 cup black olives
1. In medium saucepan, bring stock to a boil. Add the lentils, and lower the heat. Simmer the lentils for 5 minutes.
2. Add the rice and salt. Return the mixture to a boil. Lower the heat, cover the pan, and simmer for 18 minutes or until all liquid is absorbed. Remove from the heat.
3. Meanwhile, crush the tomatoes in a bowl. In a skillet over medium heat, heat the olive oil. When it is hot, add the onion, salt, and pepper. Cook, stirring often, for 5 minutes. Add tomatoes and cook, stirring often, for 10 minutes.
4. Using two forks, gently stir the tomato mixture into the lentils and rice. Taste for seasoning and add more salt and pepper, if you like. Serve with feta and olives.
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