by Millie Bentley
Greetings. This is a rice pilaf recipe worth keeping. It is from Teddy Wintersteen’s wonderful recipe collection – she sent it to me back in 1997. It comes from the Taste of Home, a magazine of “down home” cooking. I think this recipe would be good with a pound of spicy sausage, well-cooked, crumbled and drained, added with the beans and corn, wrote Teddy. Let’s go for it.
Spicy Rice Pilaf
½ cup chopped onion
2 tablespoons olive oil
2 cups chicken broth
¼ cup dry lentils, rinsed
1 can (16 ounces) kidney beans, rinsed and drained
1 cup salsa
1 cup uncooked long-grain rice
1 cup frozen corn
1 jar (2 ounces) diced pimentos, drained
1 teaspoon chili powder
1 pound cooked, drained, crumbled spicy sausage (optional)
In a saucepan over medium heat, sauté 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, stir well, cover and simmer for 20-25 minutes longer or until lentils and rice are tender. Yield: 12 servings.
Yum! Thanks Teddy. Until next week, dear reader, vaya con Dios!