---------- Recipe via Meal-Master (tm) v8.03
       Title: Red Lentil and Wild Rice Pilaf
  Categories: Miamiherald, Beans, Grains
       Yield: 8 Servings
       6 c  Light vegetable stock
     1/2 c  Extra fancy wild rice
            Sea salt and black pepper
       2 tb Virgin olive oil
       2 cl Garlic; minced
       1 sm Red onion; diced
       1 tb Chopped fresh thyme leaf
       1 c  Long-grain white or brown
       2 oz Dried red lentils
     1/4 c  Chopped parsley
       1 bn Parsley or thyme for garnish
   In a small saucepan, heat 2 cups of the stock to a
   simmer over medium heat.  Add the wild rice and season
   the stock to taste, cooking until tender, about 35
   minutes.  Drain and reserve the rice. Preheat the oven
   to 375 degrees F. Bring the remaining 4 cups of stock
   to a boil. Meanwhile, in an ovenproof skillet or
   saucepan with a tight fitting lid, heat 1 tablespoon
   of the olive oil over medium-high heat. Add the
   garlic, cooking until it is golden, about 3 minutes.
   Add the onion, cooking until the edges are brown,
   about 5 minutes.  Add the thyme and white or brown
   rice., cooking until rice is hot to the back of your
   hand about 3 minutes. Remove from heat and add the
   boiling stock.  Stir in the lentils.  return saucepan
   to the heat and bring the contents to a simmer.
   Season with salt and pepper to taste.
   Cover the saucepan with heavy duty aluminum foil, and
   bring the foil down to the surface of the liquid,
   crimping the edges to seal well.  Seal with the lid
   and transfer the pan to the lower rack of the oven,
   cooking until the liquid has been absorbed, 15 to 20
   minutes. Transfer to a large bowl.  Add the wild rice,
   parsley and remaining tablespoon of olive oil.
   Transfer to serving dish and garnish with sprigs of
   Per serving: 184 cal; 4g fat (19%)
   Exchanges: 1 3/4 bread, 3/4 veg, 1/2 fat
   Source: Miami Herald, 1/25/96
   format by Lisa Crawford