Fruity Rice Pilaf

1 1/2 c. brown rice

2 1/4 c. water

4 bay leaves

Bring covered rice to a boil, reduce to low (between 1 and 2), and cook 35 minutes or until done.

¾ c. lentils

2 sticks cinnamon

6 peppercorns

4 whole allspice

8 cloves

Put peppercorns, allspice, and cloves in tea ball and place with lentils and cinnamon. Fill pot with water to top and cook until tender, about 25-35 minutes. Drain and fish out spices.

1/4 c. vegetable oil or butter

2 large onions

2 stalks celery

1 1/2 t. thyme

¾ t. sage

2 large apples, peeled, cored, and diced

1/3 c. dried cherries (or cranberries or raisins)

In a large pan, saute at medium-low to medium heat onions and celery in the vegetable oil until the onions are translucent and tender. Add thyme and saute 2 minutes more. Add diced apples and cook until tender. Add dried cherries and heat until warmed. Add cooked rice and cooked lentils and stir until mixed and warm throughout.

Rick