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Red Lentil And Rice Pilaf With Rapini

vegetables, curry, side dishes

2 tablespoons vegetable oil
1 onion; chopped .
2 cloves garlic; minced
2 teaspoons curry paste
1 teaspoon minced gingerroot
1 1/3 cups basmati rice
1/2 cup dried red lentils
3 1/2 cups vegetable or chicken stock
2 cups chopped rapini; about 8 ounces

Red lentils add body and protein to this pilaf, while rapini lends a pleasant bitter accent. This could be served as a vegetarian main course or as an accompaniment to fish or meat. In saucepan, heat oil over medium heat; cook onion, garlic, curry paste and ginger until softened, about 5 minutes. Add rice and lentils; cook, stirring, for 1 minute. Add stock and bring to boil; reduce heat, cover and simmer until no liquid remains on surface, about 10 minutes. Gently stir in rapini; cook, covered, until rice, lentils and rapini are tender, about 10 minutes.

Contributor: Canadian Living Magazine, October, 2001

Yield: 4 to 6 servings

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