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Rice Pilaf with Lentils and Peas
1 tsp. olive oil
1 Tbsp. onion, chopped
½ dry rice, rinsed
¼ tsp. curry powder
1 cup organic low-sodium chicken stock
1 cup water
¼ cup dry lentils
¼ cup frozen peas, thawed
2 basil leaves, chopped
In a pan sauté onions in olive oil until soft. Add rice, curry powder, water, chicken stock and lentils. Simmer covered for 20 minutes. Turn off heat. Add basil and frozen peas. Let stand for 2 minutes.
Place mixture into a food processor and blend. Add boiled chicken stock if necessary to smooth out texture.
