Curried Rice and Quinoa Pilaf with Prunes and Pistachios

• 2 Tbs. olive oil
• 1 small onion, finely chopped (1 cup)
• 1/2 cup basmati rice
• 1/4 cup red quinoa
• 2 tsp. curry powder
• 1 bay leaf
• 1/2 cup cooked lentils
• 1/2 cup finely chopped pitted prunes
• 1/4 cup coarsely chopped pistachios

1. Heat oil in medium skillet over medium heat.
2. Add onion, and saute 2 to 3 minutes, or until translucent.
3. Add rice and quinoa, and cook until rice begins to turn opaque.
4. Add curry powder, and cook 30 seconds.
5. Stir in 11/2 cups water, add bay leaf, season with salt (if desired), cover, and bring to a boil.
6. Reduce heat to medium-low, and simmer 15 to 18 minutes, or until grains are tender.
7. Remove from heat, and stir in lentils.
8. Cover, and let stand 5 minutes.
9. Remove bay leaf.
10. Fold in prunes and pistachios.

olive oil, onion, basmati rice, red quinoa, curry powder, bay leaf, prunes, pistachios

Taken from www.vegetariantimes.com/recipe/curried-rice-and-quinoa-pilaf-with-prunes-and-pistachios/ (may not work)