Lentil and Rice Pilaf

• 1 vegetable bouillon cube
• 3/4 cup brown rice
• 3/4 cup brown or green lentils, rinsed
• 3 to 4 scallions, thinly sliced
• 1/4 cup minced fresh parsley or dill
• Salt and freshly ground pepper to taste

1. Bring 4 cups water to a simmer in a large saucepan with the bouillon.
2. Stir in the rice and lentils, cover, and simmer gently until the water is absorbed, about 35 minutes.
3. Stir in the remaining ingredients, and serve.
4. These small, peppery legumes cook quickly without soaking.
5. Brown (or green) lentils are widely known in this country, but tiny red lentils, a staple in Indian cookery, are gaining in popularity; they are a bit milder in flavor and cook even faster than larger lentils.
6. Lentils are particularly tasty when stewed with curry spices and are highly compatible with spinach (see the following recipe as well as Curried Red Lentil and Spinach Soup, page 26).
7. They are wonderful in hearty salads such as Lentil and Feta Cheese Salad (page 41).
8. Lentil and Rice Pilaf (this page)
9. Mixed Greens with Tomatoes, Feta and Olives (page 51)
10. Steamed green beans, asparagus, or broccolini
11. Calories: 158
12. Total Fat: 0g
13. Protein: 7g
14. Carbohydrate: 31g
15. Cholesterol: 0mg
16. Sodium: 51mg

vegetable bouillon cube, brown rice, brown, scallions, parsley, salt

Taken from www.epicurious.com/recipes/food/views/lentil-and-rice-pilaf-372816 (may not work)