SPICY RICE PILAF
I found this recipe back in the 1950's and have made some minor adjustments over the years to update the flavor. In summer, I like to serve the pilaf over slices of red tomatoes. -Cynthia Gobeli, Norton, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a saucepan over medium heat, saute onion in oil until tender. Add broth and lentils; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer 20-25 minutes longer or until lentils and rice are tender.
Nutrition Facts :
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African Queen 019
[email protected]Overall, this was a good recipe. I would recommend it to others.
Sana Ullah
[email protected]I found the recipe to be a bit bland. I added some extra spices to give it more flavor.
Arlind Arlindd
[email protected]The rice was a bit too spicy for my taste, but I think that's just a personal preference. Otherwise, the dish was very good.
Sadik Hamim
[email protected]This dish was easy to make and the ingredients were easy to find. I would definitely make it again.
Sanju Baba
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The rice is fluffy and flavorful, and the spices give it just the right amount of heat.
Kwesi Nketsiah
[email protected]This spicy rice pilaf was a hit! The flavors were bold and delicious, and the rice was cooked perfectly. I especially loved the addition of the cumin and coriander, which gave the dish a lovely warmth.