Baked Lentils, Mushrooms, and Rice Pilaf from Lighter, Quicker, Better: Cooking for the Way We Eat T
This is a simple pilaf, with the lentils partially precooked and the whole thing finished in the oven. Oven heat works well with this kind of simmered pilaf; the flavors combine and meld nicely, an...
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Ingredients
- 2½ cups Chicken Broth or reduced-sodium canned broth, fat skimmed
- 1 bay leaf
- 1 cup brown lentils, rinsed and drained
- Salt
- 1 tablespoon olive oil
- 1 package (10 ounces) small white button mushrooms, wiped and quartered
- ½ cup chopped onion
- 1 garlic clove, finely chopped
- 1 cup long-grain white rice
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