Sweet Potato And Lentil Stuffing |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 6 |
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this has a wonderful flavor and lots of uses Ingredients:
1/2 cup wild rice, rinsed |
1-cup water |
1 large leek, finely chopped |
2 garlic cloves, crushed |
12 button mushrooms, roughly chopped |
1/2 cup brown lentils |
1/2 cup red lentils |
2 cups vegetable stock |
3 medium sweet potatoes, diced |
2 teaspoons ground cumin |
2 teaspoons ground cilantro (ground parsley) |
4 tablespoons fresh parsley, finely chopped |
2 tablespoons olive oil |
Directions:
1. 1.Preheat oven to 400 F.
2. 2.In a medium saucepan, add the brown and red lentils and stock and bring to a boil. Reduce heat and simmer for 20-25 minutes, until lentils are cooked through, stirring occasionally. Add in the sweet potatoes in the last 5 minutes.
3. 3.In another medium saucepan, add wild rice and 1 cup water and bring to a boil. Reduce heat and simmer for 30-35 minutes, until rice is fork tender.
4. 4.Heat oil in a saucepan over medium heat, and add leeks. Cook for 2-3 minutes until soft. Add garlic, mushrooms, cumin and ground cilantro. Cook for 1 minute or until fragrant.
5. 5.In a large bowl, combine rice, lentils and saucepan mixture. Mix well.
6. 6.Place in a baking pan and coat with Pam spray. Bake at 400„aF for 30-40 minutes until lightly browned.
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