Pilaf

• 1/4 cup extra virgin ollve oil
• 1 None large onion, sliced
• 1 None medium leek, cleaned, sliced
• 2 None large carrots, sliced
• 2 None medium zucchini, sliced
• 1 (13.5 oz) can chopped tomatoes
• 1 None bay leaf
• 1 None cinnamon stick
• 1 large pinch saffron threads, soaked in 1/2 cup boiling water
• 10.5 oz basmati rice, rinsed then soaked in cold water for 20 mins, drained
• 3.5 oz green French-style lentils, rinsed then soaked in cold water for 20 mins, drained
• 2 1/2 cups vegetable stock
• 1/3 cup roughly chopped fresh flat-leaf parsley leaves

1. Heat oil in a heavy-bottomed Dutch oven over high heat. Cook onion and leek until soft and transparent. Add carrots, zucchini, tomatoes, bay leaf, cinnamon and saffron and its liquid. Season. Cover and simmer for 5 mins. Add rice and lentils. Add stock, cover and simmer for 15 mins.
2. Remove pan from heat and remove lid. Place a clean tea towel over Dutch oven and replace lid. Leave in a warm place for 20 mins.
3. Spoon rice onto a large serving platter and sprinkle with parsley.

extra virgin ollve oil, onion, carrots, zucchini, tomatoes, bay leaf, cinnamon stick, saffron threads, basmati rice, lentils, vegetable stock, parsley

Taken from recipes-plus.com/api/v2.0/recipes/32451 (may not work)