6 cups of chicken broth (or 3 bouillon cubes dissolved in the same amount of water)
2 cups of rice
2 cups of lentils
1/2 cup of chopped nuts
3 cups of olive oil
3 cups of butter
400 g of Portuguese sausage, sliced
300 g of whole green peas
4 carrots, peeled and diced
2 cloves of garlic, minced
1 red bell pepper, minced
6 cups of chicken broth (or 3 bouillon cubes dissolved in the same amount of water)
2 cups of rice
2 cups of lentils
1/2 cup of chopped nuts
3 cups of olive oil
3 cups of butter
400 g of Portuguese sausage, sliced
300 g of whole green peas
4 carrots, peeled and diced
2 cloves of garlic, minced
1 red bell pepper, minced
Heat a skillet with the butter, onion, garlic, and salt
Refine for 5 minutes, stirring occasionally
Add the lentils and four cups of chicken broth
Bring to a boil, then reduce heat and simmer for 30 minutes or until the lentils are tender
Combine the rice, sausage, and carrots
Increase heat and bring to a boil
Reduce heat again, add the remaining broth, and cook until the rice is tender
In a separate pan, warm the olive oil well
Add the green peas and refine, stirring occasionally, for 5 minutes or until slightly cooked and crispy
Place the rice and lentil mixture on a platter and arrange the green peas around it
Sprinkle with chopped nuts.
