Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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