Lentil Rice And Prune Pilaf
|Brown rice||1 Cup (16 tbs)|
|Water||8 Cup (128 tbs)|
|Lentils||1 Cup (16 tbs)|
|Prunes||2 Cup (32 tbs)|
|Lemon juice||3 Tablespoon|
|Unsalted butter||3 Tablespoon|
|Dried mint||1⁄4 Teaspoon|
Cook rice in 2 cups water about 35 minutes, or until tender and all water is absorbed.
While rice is cooking, cook lentils in another saucepan in 4 cups water about 25 minutes, or until they are just tender but firm.
Drain and combine with rice.
In a saucepan, combine prunes, 2 cups water, honey, lemon juice, cinnamon stick, and cloves.
Cook 20 minutes.
Drain prunes, reserving the liquid.
Remove seeds and cut into quarters.
Add to rice and lentil mixture and stir in butter, mint, and tarragon.
Strain the reserved prune juice and add enough to moisten the dish.
Simmer 3 to 5 minutes and serve.