Curried Rice and Quinoa Pilaf with Pistachios and Prunes

This is just a little something I put together for a quick meal a couple of weeks ago. Note that I could not find cooked lentils, so the meal took much longer since I had to cook them. However, I definitely think this can be finished in under 30 minutes if you buy the pre-cooked ones.

I know some of you may read this title and think, "Wow, that sounds like a lot!" It is a lot, but the flavors mesh fairly nicely. The curry adds a nice savory flavor, paired with the sweet prune flavor, and the pistachios add another nice salty flavor. I'm sure you could also substitute prunes with mango. I've already proven that curry and mango pair nicely together!

Curried Rice and Quinoa Pilaf with Pistachios and Prunes
Source: Adapted from Vegetarian Times, September 2011 Issue
Serves 4

Ingredients
2 tablespoons olive oil
1 small onion, finely chopped (~1 cup)
1/2 cup basmati rice
1/4 cup red quinoa SS: I just used regular quinoa, the red quinoa has the same flavor, however the color makes the dish more appealing I suppose
2 teaspoons curry powder
1 bay leaf
1/2 cup cooked lentils
1/2 cup finely chopped pitted prunes
1/4 cup coarsely chopped pistachios

Directions
1. Heat oil in medium skillet over medium heat. Add onion, and saute 2 to 3 minutes, or until translucent. Add rice and quinoa, and cook until rice beings to turn opaque. Add curry powder, and cook 30 seconds. Stir in 1 1/2 cups water, add bay leaf, season with salt, cover, and bring to a boil. Reduce heat to medium-low, and simmer 15 to 18 minutes, or until grains are tender.
2. Remove from heat, and stir in lentils. Cover, and let stand 5 minutes. Remove bay leaf. Fold in prunes and pistachios.

This dish would be a nice side dish alongside any main protein (Ex. chicken or salmon). I would suggest a rosemary-olive oil rub on whatever protein you chose. I ate mine with a side salad.