Brown Rice with Lentils and Apricots

Ingredients

• 1/2 cup lentils, washed and picked over; plain old lentils are good here
• 1 cup any brown rice, rinsed
• About 3 1/4 cups beef, chicken, or vegetable stock or water, plus more as needed
• 1 bay leaf
• About 1 teaspoon salt
• Freshly ground black pepper
• 1 teaspoon wine vinegar
• 3 tablespoons butter or extra-virgin olive oil
• 1 medium onion, chopped
• 1/2 cup diced dried apricots or other dried fruit, raisins are fine
• Minced fresh parsley leaves for garnish

Directions

1. Combine the lentils and rice in a medium saucepan, then pour in enough liquid to sit at least 2 inches above them, about 3 cups. Set the pan over high heat, and stir in the bay leaf, about 1 teaspoon salt, pepper, and the vinegar. Once it reaches a boil, lower the heat to medium, spoon away any foam on the surface, and continue cooking, stirring only now and then. Add more liquid in small amounts if the mixture begins to dry out.
2. Cook until both the rice and lentils are tender, which should take 30 to 45 minutes. Drain off any extra liquid if needed, but do not rinse them. Discard the bay leaf.
3. As the rice and lentils are cooking, warm 1 tablespoon butter or olive oil in a skillet set over medium heat. Stir in the onion and cook until softened, about 5 minutes. Add the apricots along with the remaining 1/4 cup liquid, and as soon as it comes to a simmer, take the skillet off the heat.
4. Once the lentil and rice mixture is ready, add the remaining butter or olive oil to the same pot used for cooking it, and set it over medium heat. After the butter melts or the oil is hot, return the lentils and rice to the pot and stir until warmed through, 3 to 5 minutes. Mix in the onion and apricot mixture, cook while stirring for another minute, then garnish and serve.