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      RECIPE TITLE "Pilafi me Fakes (Green Lentil Pilaf)" Author:

    yields 4 servings time25 + 35 Minutesdifficulty easy

    This highly seasoned Greek lentil and rice pilaf combines a unique blend of flavors, including coriander, allspice, and extra-virgin olive oil. The pilaf is then tossed with a sweet and sour honey-vinegar sauce. Preparation hint: Quickly boiling lentils is a shortcut to longer soaking. Serve with pita bread.


    1/2 teaspoon(s) Allspice, ground
    1 tablespoon(s) Red wine vinegar
    to taste Sea salt
    1 tablespoon(s) Coriander, ground
    1/3 cup(s) Extra-virgin olive oil
    1 tablespoon(s) Oregano
    3/4 cup(s) Green Lentils, picked over and rinsed
    1 Onion, thinly sliced
    2 Bay leaves
    3/4 pound(s) Carrots, medium dice
    3 tablespoon(s) Parsley, fresh, finely chopped
    to taste Black pepper, freshly ground


    1. Place lentils in a saucepan and cover with water; bring to a boil. Drain and reserve.
    2. Meanwhile, heat 2 tablespoons oil in a heavy skillet and saut; onion until soft, about 6 minutes. Stir in coriander, allspice, bay leaves, and carrot. Cook, stirring occasionally, about 5 more minutes.
    3. Stir in rice until grains whiten, about 2 minutes. Add the lentils, stock, and salt to taste. Bring to a boil, without stirring, until all liquid is absorbed, about 10 minutes.
    4. Remove from heat, cover with a tight-fitting lid, and set aside in a warm spot for about 30 minutes.
    5. For the sauce, combine honey and vinegar in a small saucepan. Stir in remaining oil and heat over a low flame. Stir in parsley, oregano, and salt and pepper to taste.
    6. Place pilaf on a warmed platter, and top with honey sauce.

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