Wednesday, March 6, 2013

Lundberg Farms Olde World Pilaf

From Lundberg Family Farms
Adapted and Husband-Tested in Alice’s and Janabai’s Kitchens
Serves 4

My buddy, Janabai, and I were in charge of sampling out some of the bulk food items at Lost River Market & Deli for its annual meeting.  Janabai prepared this dish.  It was gone in a flash.  So, I bought some and made it for my hubby and me the very next day.  Lundberg Farms Olde World Pilaf is a blend of brown rice, black-eyed peas, lentils, and split peas.  It’s loaded with protein and fiber.  Adding a bit of sautéed onion and using vegetable broth makes it even more flavorful.  Serve it as a side or as a main dish for Meatless Monday along with a green salad.

1 Tablespoon olive oil
1 small onion, chopped
1 cup Lundberg Olde World Pilaf
2 cups vegetable broth* (You could also use a bouillon cube and water.)
1 Tablespoon unsalted butter (optional)
Kosher salt to taste

In a medium saucepan, heat olive oil.  Add the chopped onion and sauté until soft, golden brown and translucent.  Put the onions in a large serving bowl and set aside.  In the same saucepan, add the broth, the pilaf and the butter, if using.  Bring to a rolling boil.  Turn down the heat to simmer.  Cover the saucepan with a tight fitting lid.  Set a time for 45 to 50* minutes.  When the timer goes off, remove the saucepan from the heat (keeping the lid on) and allow the pilaf to steam for 10 minutes.  Mix in the onions.  Add kosher salt to taste, if using.  Fluff the pilaf with a fork. 

*If the rice is crunchy at the end of the cooking time, it may be necessary to add 1 to 2 Tablespoons more of liquid and cook a bit longer.

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