RED LENTIL & WILD RICE PILAF

      Title: RED LENTIL & WILD RICE PILAF
  Categories: Miamiherald, Beans, Grains
       Yield: 8 Servings
  
       6 c  Light vegetable stock
     1/2 c  Extra fancy wild rice
            Sea salt and black pepper
       2 tb Virgin olive oil
       2 cl Garlic; minced
       1 sm Red onion; diced
       1 tb Chopped fresh thyme leaf
       1 c  Long-grain white or brown
            -rice
       2 oz Dried red lentils
     1/4 c  Chopped parsley
       1 bn Parsley or thyme for garnish
  
   In a small saucepan, heat 2 cups of the stock to a simmer over medium
   heat. Add the wild rice and season the stock to taste, cooking until
   tender, about 35 minutes. Drain and reserve the rice. Preheat the
   oven to 375 degrees F. Bring the remaining 4 cups of stock to a boil.
   Meanwhile, in an ovenproof skillet or saucepan with a tight fitting
   lid, heat 1 tablespoon of the olive oil over medium-high heat. Add
   the garlic, cooking until it is golden, about 3 minutes. Add the
   onion, cooking until the edges are brown, about 5 minutes.  Add the
   thyme and white or brown rice., cooking until rice is hot to the back
   of your hand about 3 minutes. Remove from heat and add the boiling
   stock. Stir in the lentils. return saucepan to the heat and bring the
   contents to a simmer. Season with salt and pepper to taste. Cover the
   saucepan with heavy duty aluminum foil, and bring the foil down to
   the surface of the liquid, crimping the edges to seal well. Seal with
   the lid and transfer the pan to the lower rack of the oven, cooking
   until the liquid has been absorbed, 15 to 20 minutes. Transfer to a
   large bowl. Add the wild rice, parsley and remaining tablespoon of
   olive oil. Transfer to serving dish and garnish with sprigs of herbs,
   
   Per serving: 184 cal; 4g fat(19%) Exchanges: 1 3/4 bread, 3/4 veg,
   1/2 fat
   
   Source: Miami Herald, 1/25/96 format by Lisa Crawford
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