Lentil Pilaf

Photo: flickr user ilovemypit

Ingredients

1/2 cup dry white wine or apple juice

4 cloves garlic, minced

1 medium onion, thinly sliced

2 mediums carrots, thinly sliced

2 stalk celery, thinly sliced

1 cup uncooked basmati rice

cup lentils, rinsed and picked over

cup canned black beans, rinsed and drained

1/2 teaspoon dried basil

1/4 teaspoon ground cumin

1/4 teaspoon curry powder

1/8 teaspoon hot pepper sauce

1 bay leaf

2 cups vegetable stock or canned broth

Low-sodium tamari or soy sauce to taste

Preparation

In large nonstick skillet, bring wine or juice to a boil over medium-high heat. Add garlic, onions, carrots, celery, rice and lentils. Cook, stirring often, 2 minutes. Add black beans, basil, cumin, curry powder, hot pepper sauce and bay leaf. Cook, stirring often, 2 minutes.

Add stock and bring to a boil. Cover and simmer until lentils and rice are tender, about 15 minutes. Remove and discard bay leaf. Season with tamari or soy sauce to taste.