Following the recipe are some important notes (*) on ingredients.
Basmati or Patna rice is a particularly flavorful and long-grained rice from India or Pakistan. Any Indian store and many "natural foods" stores carry it. It is well worth the premium price (about $1.10 a pound); "Texmati" is apparently the same strain grown in Texas, but does not have anything like the same taste. Inspect and clean it before using!there are often unhusked grains and occasionally pebbles mixed in. Then rinse in two changes of water and drain thoroughly. If you cannot get Basmati, use a good-quality unconverted long-grain rice (Alma, Carolina, but NOT Uncle Ben's!).
Red lentils are about half the diameter of ordinary brown lentils. Do not substitute brown lentils, which will probably not cook fast enough. Red lentils are available in Indian, Middle Eastern, and some "natural foods" stores. They often contain largish pebbles, so inspect them carefully. Rinse to get rid of dust, and drain. Red lentils are also very good by themselves, simply boiled with a few spices and served with butter.
Sour cherries (in the Middle East, v/w + i + s/sh + n + e/a/ino: Greek Vissino, Slavic and Turkish Vishne/a, Arabic Wishna) are available fresh for about one week a year. Most sour cherries go into cherry syrups, pies, and preserves. Canned sour cherries are quite good. You will usually find them in the home pie-making section of your market, near the canned blueberries and baker's supplies, or with the canned fruits. There are occasional stones. (That is, pits, not rocks!) Middle Eastern stores will often have sour cherry preserves, which are too sweet for this recipe.
Almost any stock or broth will work in this recipe. Chicken or lamb is most appropriate!in the latter case, used rather dilute. This is one of the few recipes where you can actually get away with canned chicken broth!but watch the salt.
Stavros Macrakis Aiken Computation Laboratory, Harvard macrakis@harvard.ARPARecipe last modified: 28 Oct 85
From: macrakis@harvard.ARPA (Stavros Macrakis) Newsgroups: mod.recipes Subject: RECIPE: Pilaf with Sour Cherries and Lentils Date: 7 Dec 85 06:54:16 GMT Organization: Harvard University, Aiken Computation Lab Approved: reid@glacier.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor.