Rye and Lentil Pilaf
- 1/2 c Rye
- 1/2 c Lentils
- 1 Onion; minced
- 1/2 c Carrot; diced
- 1/2 c Celery; diced
- 1/4 ts Thyme
- 1/4 ts Sage
- 3 c Chicken broth
- Salt and pepper to taste
Soak rye at least 4 hours. Drain and combine with remaining ings. Cook on
low 8-10 hours.
Recipe By : Annice's files
Posted to JEWISH-FOOD digest V96 #64
Date: Sun, 27 Oct 96 10:45:10 +0200
From: Annice Grinberg
NOTES : You can substitute wheat berries or barley for the rye. Barley does
not need soaking.
low 8-10 hours.
Recipe By : Annice's files
Posted to JEWISH-FOOD digest V96 #64
Date: Sun, 27 Oct 96 10:45:10 +0200
From: Annice Grinberg
NOTES : You can substitute wheat berries or barley for the rye. Barley does
not need soaking.
