But necessity is the mother of invention, they say. I need to go grocery shopping. Badly. I look through the cupboards. Rice. Okay, that'll work. What goes well with rice? Beans. Hmm....it's now 6:30 p.m. Not nearly enough time for beans. Lentils! Those are quick. But Steve hates lentils. What to do? I pull out the lentils anyway.
So I throw in a little of this and a little of that. Twenty minutes later, I served supper. I served Steve's. He says, "Hey. What is this?" "Do you not like it?" I ask. "No. I love it! This is delicious! What is it?" I do not work well under pressure. So I blurted out, "Everything-but-the-kitchen-sink pilaf!" It worked for him. "I love it! You must make this again." So I am sharing it here so I will be able to make it again! I loved it. Steve loved it. Both girls loved it. We had no left-overs. It is vegan, so I can serve it to my daddy! It's definitely a winner.
1 onion, chopped
2 cloves garlic
1 red bell pepper, chopped
a handful of baby carrots, chopped
1 tbsp olive oil
1 cup long-grain rice
1/2 cup brown lentils
2 cups water
a handful of frozen peas
Saute' vegetables in olive oil in a skillet (that has a tight-fitting lid) for about 5 minutes. Add the rice and stir around for a few minutes. Add lentils, water, and peas. Bring to a boil, reduce heat to simmer, and cook, covered, for 20 minutes or until water is absorbed and rice and lentils are tender. Season as desired. I used salt, pepper, Tony Chachere's seasoning, and some Pampered Chef rosemary herb seasoning.
That's it! Simple! And my lentil-hating husband asked for it for the next day! (He was disappointed. My family left none for the next day.)