Rice Lentil and Spinach Pilaf

By michaelmeiner

Ingredients

• 1 teaspoon olive oil
• 2 shallots -- minced
• 3/4 cup brown basmati rice
• 2 1/4 cups vegetable broth
• 1/2 cup lentils
• 10 ounces chopped spinach
• 1/2 cup craisins
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup pine nuts

Details

Servings 4

Preparation

Step 1

Heat oil in saucepan, add the shallots. Saute until softened, 3-4 minutes. Add the rice and saute, until the rice is lightly browned, about 3 minutes.

Add broth and lentils; bring mixture to a boil. Reduce the heat and simmer, covered, 30 minutes. Stir in the spinach, cranberries, salt and pepper and simmer, covered, until rice is tender, 10-15 minutes. Fluff the mixture with a fork. Stir in pine nuts.