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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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A tender medley of pasta, lentils and rice partners perfectly with a meat or vegetarian entrée. Herbs and chopped veggies add interest to the side dish. Misty Scondras, Dalton, Pennsylvania Ingredients:
1 small onion, chopped |
1 celery rib, chopped |
1/4 cup finely chopped carrot |
1/4 cup finely chopped sweet red pepper |
4 teaspoons butter |
5 cups water |
1/2 cup dried lentils, rinsed |
1 teaspoon salt |
1/2 teaspoon ground cumin |
1/4 teaspoon dried rosemary, crushed |
1/4 teaspoon dried thyme |
1/4 teaspoon rubbed sage |
1/4 teaspoon pepper |
1 cup uncooked orzo pasta |
1 cup uncooked long grain rice |
Directions:
1. In a large saucepan, saute the onion, celery, carrot and red pepper in butter until tender. Stir in the water, lentils and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
2. Stir in pasta and rice. Bring to a boil; cover and cook 15-20 minutes longer or until pasta and rice are tender. Yield: 8 servings.
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