Lentil and Barley Pilaf

What you will need:

  • 4 cups chicken stock
  • 1 1/2 cups dried lentils

Instructions:

Bring the chicken stock (see Mom’s Penicillin Chicken Stock) and lentils to a rapid boil. Then turn to LOW.

Add cooked barley, carrots, chicken and celery.

Let simmer for 20-30 minutes.

Cindy Says

  • Use the remaining chicken, carrots and celery from your Mom’s Penicillin Chicken Stock as elements for this dish. It is easy and more flavorful!
  • Try adding cumin or salt to this dish for even more flavor!
Cindy Gershen About Cindy Gershen

Cindy Gershen (Founder & Vice Chair)
Cindy Gershen is a well-known and respected advocate for healthy living. Cindy opened the Sunrise Cafe & Bakery in 1981, serving comfort food 'like Mom used to make." The cafe quickly outgrew its location and Cindy opened the Sunrise Bistro as a full service sit-down restaurant to compliment the successful cafe. Sunrise is about giving the customer what they want, from healthy and wholesome menu options to smart recipes without added sugar and salt. After having a stroke in 2001, Cindy lost and has kept off over 90 pounds. She is passionate about sharing the lessons of healthy diet and exercise she has learned and condenses that information into simple, practical solutions that people can use everyday. She often speaks and demonstrates cooking with local businesses and organizations to share her tips for healthy eating and its effects on productivity in the workplace and school environment. Cindy spearheaded the Walnut Creek Wellness City Challenge in 2005. Cindy Gershen is married to Dr Lance Gershen and together have 8 children and presently 9 grandchildren and 2 on the way.