Manufacturing the finest bases, sauces, and desserts with the taste and aroma of made-from-scratch recipes.
12–15 Portions
Sides / Legume & Grain Dishes
Heat 1 Tbsp. oil in an oven-safe Dutch oven or heavy saucepan over medium heat. Add ¼ cup chopped shallots, 1 bias-cut celery rib, and 1 julienned carrot. Sauté lightly for 2 to 3 minutes until fragrant and slightly softened.
Add 1 cup white rice and 1 cup soaked, drained yellow lentils to the sautéed vegetables. Toss gently for 1 minute to coat grains and lentils with oil.
In a liquid measuring pitcher, combine ½ quart prepared RC Ham Base broth and ½ quart prepared RC Chicken Base. Whisk in 1 bay leaf, ½ tsp. oregano, ½ tsp. basil, and a pinch of thyme.
Pour the seasoned stock over the rice, lentil, and vegetable mixture in the baking vessel. Bring to a simmer, then cover tightly with a lid or heavy foil. Bake in a preheated 350°F oven for 15 to 20 minutes, or until the rice and lentils are tender and liquid is absorbed.
Remove pilaf from oven. Carefully locate and discard the whole bay leaf. Fluff gently with a fork and serve hot as a side dish for roasted meats or Mediterranean platters.
Dual-Base Flavor Depth: Combining RC Ham Base with RC Chicken Base creates a rich, smoky, and savory backbone that elevates humble lentils into a sophisticated banquet side dish.
Pre-Soaking Yellow Lentils: Soaking yellow lentils for 2 hours before cooking softens their outer skin, allowing them to cook at the exact same rate as white long-grain rice (15–20 minutes) without becoming mushy.
Vegetarian / Vegan Option: To adapt this recipe for plant-based or Mediterranean vegetarian menus, simply substitute 1 quart of prepared RC Reserve Collection Vegetable Base or RC Harvest Vegetable Base for the meat bases.
