2 cups instant rice
2 1/2 cups yellow lentils
1/2 cup water
1/4 teaspoon cumin
2 teaspoons minced garlic
2 tablespoons olive oil
1 pound whole yellow squash, cut into 1/2-inch cubes
1 pound radicchio
1 cup chopped fresh mushrooms
1 pinch salt
1/4 teaspoon dried basil
1 tablespoon lime juice
3 tablespoons honey
1/8 teaspoon crushed red pepper
1/8 teaspoon dried oregano
1/4 teaspoon dried basil
In a large saucepan combine rice, lentils, water, cumin, garlic, olive oil, squash, radicchio, mushrooms, salt, basil, lime juice, honey and pepper. Place mushrooms and garlic over rice mixture. Pour chicken broth mixture over peas.
When rice mixture has risen to medium-high heat, add lemon juice and cook for about 15 minutes. Stir, and cook for about 2 minutes per pound of cooked rice, stirring every 5 to 6 minutes. Serve dish immediately.