Typically pilaf contains rice (or other grain) and some aromatics and maybe raisins or other dried fruit.  Our version here, was served in our Aug 2012 dinner show with lemon curry halibut,  peach chutney and pineapple cream. One thing for sure, making the rice or other grain as a pilaf is more interesting than a plain steamed rice/grain. And the lentils in this recipe makes it a side dish or a meal by itself, especially with the addition of roasted almonds.

Rice lentil pilaf served with lemon curry halibut peach chutney and pineapple cream sauce


  • 1 tablespoon EVOO

  • 1 tablespoon butter
  • 1/2 onion, minced
  • 1 cup long grain rice, Tilda is our favorite basmati
  • 2 cups water, or light vegetable or chicken stock

    1 tablespoon EVOO

  • 1/2 cup fresh fennel, mince
  • 1/4 cup fresh carrot, minced
  • 1/4 cup fresh onion, minced
  • 1/2 cup lentils, Umbrian is the type we like
  • 2 cup stock or water
  • 1/2 teaspoon salt

    1 cup almonds, toasted

  • 1/2 cup green oinon, bias cut
  • Few pinches torn cilantro leaves or other herbs as desired


In saucepan over medium high, add butter and EVOO; add onion until translucent. Add the rice and stir until coated and slightly polished. Add water or stock and bring to boil. Cover and simmer 12 minutes. Cut off heat and sit 10 more minutes. Fluff with fork.

Meantime, add second EVOO in sauce pan over medium high heat. Add Umbrian lentils. Add second stock or water and salt. Bring to boil; reduce to steady simmer for 20-25 minutes until liquid is gone and lentils are tender but not mushy.

Combine the rice and the lentils together. Add green onion, roasted almonds, and any other herbs you enjoy. Taste and add salt if needed. Serve immediately.


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