Lentil, Rice, And Raisin Pilaf

• 1 whole Yellow Onion
• 3 Tablespoons Olive Oil
• 3 cloves Garlic, Crushed
• 2 teaspoons Cumin Powder
• 1/2 teaspoons Cinnamon
• 1/2 teaspoons Allspice
• 28 ounces, fluid Chicken Or Vegetable Broth
• 1 cup Basmati Rice
• 1 cup Dried Small Red Lentils
• 1/2 cups Dried Yellow Raisins
• 2 whole Tomatoes
• 1 whole Cucumber
• 3 Tablespoons Plain Yogurt
• 2 sprigs Fresh Mint

1. 1. Chop your onion, then toss it in a large deepish frying pan (I use a wok) with the olive oil on low-med heat.
2. 2. Add the garlic, cumin, cinnamon, and allspice. Stir together and cook for 5 minutes or so, until the onion is soft.
3. 3. Add the broth, rice, lentils, and raisins and let simmer for 30 minutes, or until the liquid has absorbed and the lentils and rice are soft to your taste. Add more water and continue cooking if necessary.
4. 4. Serve with sliced tomatoes and cucumber on the side. Place a dollop of yogurt on top of the pilaf, and sprinkle chopped fresh mint over top.

onion, olive oil, garlic, cumin, cinnamon, allspice, chicken, basmati rice, red lentils, raisins, tomatoes, cucumber, yogurt, mint

Taken from tastykitchen.com/recipes/sidedishes/lentil-rice-and-raisin-pilaf/ (may not work)