Lentil Pilaf - cooking recipe

Ingredients

1/2 cup dry white wine
4 garlic cloves, minced
1 medium onion, thinly sliced
2 medium carrots, thinly sliced
2 stalks celery, thinly sliced
1 cup basmati rice, uncooked
1/3 cup brown lentils, rinsed and picked over
1/3 cup canned black beans, rinsed and drained
1/2 teaspoon dried basil
1/4 teaspoon ground cumin
1/4 teaspoon curry powder
1/8 teaspoon hot pepper sauce
1 bay leaf
2 cups vegetable stock
soy sauce

Preparation

In a large non-stick skillet, bring the wine to a boil over medium-high heat.
Add the garlic, onions, carrots, celery, rice and lentils.
Cook, stirring often, for 2 minutes.
Add the black beans, basil, cumin, curry powder, hot pepper sauce and bay leaf.
Cook, stirring often, for 2 minutes.
Add the stock and bring to a boil.
Cover and simmer for about 15 minutes or until the lentils and rice are tender.
Remove and discard the bay leaf.
Season with soy sauce to taste.