Recipe - Rye And Lentil Pilaf

One half cup Rye
One half cup Lentils
1 Onion; minced
One half cup Carrot; minced
One half cup Celery; minced
One fourth teaspoon Thyme
One fourth teaspoon Sage
3 cup Chicken broth
Salt and pepper to taste

Soak rye at least 4 hours. Drain and combine with remaining ings. Cook on
low 810 hours.
Recipe By : Annice's files

Posted to JEWISHFOOD digest V96 #64

Date: Sun, 27 Oct 96 10:45:10 +0200

From: Annice Grinberg VSANNICE@WEIZMANN.WEIZMANN.AC.IL

NOTES : You can substitute wheat berries or barley for the rye. Barley does
not need soaking.