No More Cream of Mushroom: Lentil and Rice Pilaf

This was a hit! I loved it, Todd liked it.

It starts by boiling the French green Lentils (bulk bins, Whole Foods) and sauteeing the onions and garlic.

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Instead of using the white rice that it calls for, I used this whole grain blend from Texmati. I had it over at Carla's this weekend, and it was nice and chewy with lots of textures - just my style.

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Added the rice, cumin, salt, and pepper into the onions.

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Then I added the lentils and some water to the onion mixture. After cooking 15 minutes as called for, I had to add a little more water and cook some more - the rice was still crunchy.

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I did squash as a side. It's tossed with a little olive oil and lemon pepper. Then I just baked on a baking sheet at 350 for 15 mins or so.

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Final Results pic 1:

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Final Results, the redo:

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This recipe has a cucumber mint yogurt sauce that I made before I even started the rice and beans. I forgot to take pictures of it, and I forgot to get it out when I served the meal! Argh. But I thought it was great without the sauce - Todd thought it needed more flavor. I loved the texture of the rice and the french lentils together.

The next day, we both ate the leftovers for lunch with the sauce, and it definitely adds more flavor. When I make it again, I'm going to double the amount of cucumber in the sauce and add a little more mint.

Leo report: Leo wouldn't taste this. :)

Just for fun...Leo is getting pretty good with the chopsticks! At lunch the next day, trying to master smoked gouda, corn dogs, and grapes.