xiaoxl/recipe_data huggingface dataset:
Tomato and Bacon Rice (Quick and French-Inspired)


Ingredients:
olive oil, garlic cloves, onion, smoked bacon, cooked rice, tomato sauce

Directions:
"Heat the olive oil in a skillet, and add the garlic and onion.  Sweat them for 30 seconds, then turn the heat up a bit and add the bacon.  Once the bacon is cooked through (almost crispy], add the cooked rice.  Sautee the mixture until the rice is heated through and add the can of tomato sauce.  Cover and allow to cook for a few minutes until the rice has absorbed the liquid. Serve!"
All-American Fruit Smoothies


Ingredients:
plain yogurt, bananas, strawberry, honey

Directions:
In a blender, combine all ingredients., Blend until smooth.
Pasta With Garlic and Oil (Pasta Aglio E Olio)


Ingredients:
pasta, olive oil, garlic cloves

Directions:
"Saute garlic and pepper in oil until golden brown.  Add bread crumbs and blend well.  Toss in pasta cooked to al dente and serve."
Rich Hershey's Kisses Tiger Cookies


Ingredients:
sugar, eggs, vanilla extract, all-purpose flour, baking powder, salt, powdered sugar

Directions:
Combine the sugar and oil in a large bowl.
Add the cocoa, beating until well blended.
Beat in the eggs and vanilla.
Stir together the flour, baking powder and salt, gradually add to the cocoa mixture, beating well.
Cover and refrigerate until dough is firm enough to handle, at least 6 hours.
Preheat the oven to 350 degrees F.
Grease a cookie sheet or line it with parchment paper (that one is my trick].
Shape the dough into 1-inch balls (the dough will still be sticky, you might want to wet your hands just a bit].
Roll in powdered sugar to coat.
Place about the balls about 2 inches apart on the prepared cookie sheet.
Bake for 11 to 13 minutes or until almost no indentation remains when touched lightly and tops are cracked.
Immediately press a Kiss into the center of each cookie.
Cool slightly.
Remove from cookie sheet to wire rack.
Cool completely.
Crispy Squid With Capers


Ingredients:
capers, plain flour, fine salt

Directions:
Place the flour, salt and capers in a strong plastic bag, shake vigorously to coat.
Cut the squid into rings approx 1cm wide. Pat dry and add these, and the tentacles, to the flour and capers. Shake again until completely covered.
Deep-fry in small batches for a couple of minutes until slightly golden.
Remove from the oil with a slotted spoon and allow to drain on kitchen towel.
Sprinkle with sea salt and freshly ground black pepper, if desired, before serving.
Fennel, Smoked Salmon and Orange Salad


Ingredients:
extra virgin olive oil, sea salt, black pepper, fennel bulb, oranges, smoked salmon, green onions, parmesan cheese

Directions:
In a small bowl, whisk together the olive oil, orange juice, sea salt and black pepper.  Set aside.
Place fennel in a bowl and toss with about half of the dressing mixture until evenly coated.  Set aside.
Arrange orange slices attractively on four salad plates.  Mound the fennel mixture on top, divide and top with the smoked salmon, sprinkle with green onions and parmesan, then drizzle sparingly with the remaining dressing.
Romy's Brownies


Ingredients:
dark chocolate, eggs, unsalted butter, sugar, flour, cocoa powder, salt, vanilla, walnuts

Directions:
Preheat the oven to 375ºF.
Grease an 8 x 10 inch baking dish with butter.
Melt the chocolate and butter in a saucepan at low heat and set aside.
With a blender, mix the eggs, sugar and vanilla in a bowl for 10 minutes. It has to be 10 minutes.
Add the chocolate mixture, flour, salt and cocoa powder.
Add the chopped walnuts and place in a baking dish.
Bake for 45-50 minutes. Let it cool completely and cut in squared pieces.
Black Friday Turkey Salad
Category: salad
By The Copes

This turkey salad is my original creation. I got a craving the day after Thanksgiving last year and spent the afternoon creating this delicious turkey salad.

Ingredients:
½ cup mayonnaise (such as Hellman's®)
3 tablespoons prepared yellow mustard (such as Plochman's®)
2 tablespoons crumbled cooked bacon
¾ cup shredded Cheddar cheese
2 tablespoons dill pickle relish
½ cup finely chopped pepperoncini
⅛ teaspoon crushed red pepper
salt, to taste
2 cups coarsely chopped leftover turkey

Directions:
Stir together mayonnaise, mustard, bacon, Cheddar cheese, relish, pepperoncini, red pepper, and salt in a large bowl; add the turkey and stir to coat.

Prep time: 20 mins
Total time: 20 mins
Yields: 4 cups

Calories: 214.5
Fat: 16.9 g
Saturated fat: 4.6 g
Carbohydrates: 1.5 g
Sugars: 0.3 g
Dietary fiber: 0.4 g
Protein: 14.2 g
Cholesterol: 44.2 mg
Sodium: 617.2 mg
Walnut Oil


Ingredients:
"walnut pieces"

Directions:
Preheat oven to 350 degrees.
Drop walnuts into boiling water in small saucepan; boil 3 minutes; drain.
Spread walnuts in a single layer on a shallow baking sheet.
Bake 15 - 25 minutes or until golden brown; stirring once.
Cool to lukewarm.
Place warm nuts in a plastic bag and crush with mallet or rolling pin.
In large jar, combine nuts with oil.
When ready to use, strain walnuts from oil.
Garlic and Rosemary Roasted Turkey Breast


Ingredients:
turkey breast, garlic cloves, garlic cloves, fresh rosemary, olive oil, kosher salt, fresh ground black pepper

Directions:
Heat oven to 350°F.
Insert pieces of garlic and rosemary under the skin; place additional garlic & rosemary in the neck and abdomen cavities.
Rub olive oil over the skin, and season with salt & pepper.
Place on rack in roasting pan and roast in oven at 350F for 1-2 hours for a 4-6 pound breast, until internal temperature checks at least 165F and skin is nicely browned.
Remove from oven and let rest for 20 minutes before slicing and serving.
Artichoke-Cheese Spread


Ingredients:
cream cheese, green onion top, artichoke hearts, parmesan cheese, garlic cloves, olive oil, lemon juice

Directions:
Stir together cream cheese and green onion tops, blending well; set aside.
Stir together artichoke hearts and next 5 ingredients.
Spread one-third of cream cheese mixture on bottom of a 4-cup glass bowl lined with plastic wrap.
Layer with half of chopped roasted bell peppers, 3/4 cup artichoke mixture, and one-third of cream cheese mixture.
Repeat layers with remaining chopped roasted bell peppers, artichoke mixture, and cream cheese mixture. Cover and chill at least 2 hours.
Invert onto a serving plate, and remove plastic wrap. Serve over lettuce with bread slices and bell pepper strips. Garnish, if desired.
Flemming's Steakhouse Scalloped Potatoes


Ingredients:
heavy cream, half-and-half, kosher salt, white pepper, leeks, cheddar cheese, russet potatoes

Directions:
Preheat oven to 350°F.
Spray bottom and sides of a 9x12 inch baking dish with non-stick cooking spray.
Place cream, half-and-half, salt and pepper in a heavy sauce pan and bring to a simmer over medium high heat.
Place jalapeno, leeks and cheese in a large mixing bowl, add cream and mix thoroughly.
Add potatoes and mix.
Spread potato mixture evenly in prepared baking dish, cover tightly with foil and bake 45 minutes.
Remove foil and bake 15 minutes or until browned and potatoes are tender.
Unbelievable Squash Casserole
Category: side-dish
By MCOATES

A wonderful casserole, even for those who don't particularly care for squash!

Ingredients:
2 teaspoons vegetable oil
3  crookneck yellow squash, diced
½  sweet yellow onion, diced
2 tablespoons water, or as needed
1 (10.75 ounce) can  condensed cream of chicken soup
1 (8 ounce) container sour cream
½ cup shredded Cheddar cheese  (Optional)
½ (6 ounce) box dry bread stuffing mix

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish. Heat oil in a skillet over medium heat; cook and stir squash and onion until tender, 8 to 10 minutes. Add water and simmer to soften squash, 2 to 4 minutes. Stir cream of chicken soup, sour cream, and Cheddar cheese into squash mixture; mix well. Transfer squash mixture to the prepared baking dish; top with stuffing mix. Bake in the preheated oven until cheese is bubbling and stuffing is browned, about 30 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 8 servings

Calories: 191.3
Fat: 12.2 g
Saturated fat: 6.1 g
Carbohydrates: 15.7 g
Sugars: 1.5 g
Dietary fiber: 1.9 g
Protein: 5.5 g
Cholesterol: 23.1 mg
Sodium: 479.4 mg
Krispy Chicken With Blueberry Sauce


Ingredients:
whole wheat flour, dried tarragon, salt, boneless skinless chicken breasts, olive oil, shallots, blueberries, chicken broth, mascarpone cheese, tarragon

Directions:
Preheat oven to 350°F Place a cooling rack on a baking sheet & spray with cooking oil.
In a gallon ziptop bag, slightly crush rice krispies - not crushed into a powder.
On one plate, place dry chicken breast pieces. On another plate, combine flour with salt & dried tarragon. In a shallow dish, lightly whisk egg whites. On another plate, place crushed rice krispies.
Dip each piece of chicken, one at a time, into the egg whites, then dredge in flour, then re-dip in the egg whites, then dredge in the rice krispies. Place on rack on baking sheet. Bake for 15 - 20 minutes until cooked through.
For sauce:
In a large skillet, heat oil. Add shallots & saute 3 minutes. Add chicken broth & blueberries. If using dried tarragon, add now. Bring to a boil & simmer until thickened about 15 - 20 minutes. Off heat, add mascarpone cheese & fresh tarragon, if using.
Serve chicken with sauce.
Sundried Tomato Tapenade
Category: appetizers-and-snacks
By Alexis May Tanner

A to-die-for take on the usual olive tapenade. Don't use California sundried tomatoes because they are too sweet! Every time I make this I get requests for the recipe! I've never actually had the patience to chill this and always end up serving it right away. It's a huge hit! Serve with your favorite crackers.

Ingredients:
2 tablespoons balsamic vinegar
1 tablespoon olive oil
¼ teaspoon cayenne pepper
1 (8 ounce) jar Mediterranean sun-dried tomatoes packed in oil, drained and chopped
⅓ cup chopped pitted Kalamata olives
⅓ cup chopped pitted green olives
3 cloves garlic, minced
freshly ground black pepper to taste
1 (8 ounce) package cream cheese, halved lengthwise

Directions:
Stir balsamic vinegar, olive oil, and cayenne pepper together in a bowl; fold in sun-dried tomatoes, Kalamata olives, green olives, and garlic. Season with black pepper. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 2 hours to overnight. Arrange cream cheese halves on 2 serving dishes; spoon tapenade over cream cheese.

Prep time: 20 mins
Total time: 2 hrs 20 mins
Yields: 8 servings

Calories: 199.5
Fat: 17.6 g
Saturated fat: 7.2 g
Carbohydrates: 8.9 g
Sugars: 0.6 g
Dietary fiber: 1.8 g
Protein: 3.8 g
Cholesterol: 30.8 mg
Sodium: 390.3 mg
Chili I
Category: soups-stews-and-chili
By ROBTX99

Thick and spicy chili. Coffee and beer give this chili a unique and dynamite flavor. Garnish with shredded cheese and diced chile peppers.

Ingredients:
2 tablespoons vegetable oil
2  onions, chopped
3 cloves garlic, minced
1 pound ground beef
¾ pound beef sirloin, cubed
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (12 fluid ounce) can or bottle dark beer
1 cup strong brewed coffee
2 (6 ounce) cans tomato paste
1 (14 ounce) can beef broth
½ cup packed brown sugar
3 ½ tablespoons chili powder
1 tablespoon cumin seeds
1 tablespoon unsweetened cocoa powder
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
1 teaspoon ground coriander
1 teaspoon salt
4 (15 ounce) cans kidney beans
4  fresh hot chile peppers, seeded and chopped

Directions:
Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender. Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1 1/2 hours. Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.

Prep time: 20 mins
Cook time: 2 hrs
Total time: 2 hrs 20 mins
Yields: 8 servings

Calories: 532.4
Fat: 16.1 g
Saturated fat: 4.9 g
Carbohydrates: 65.3 g
Sugars: 22.4 g
Dietary fiber: 17.6 g
Protein: 32.4 g
Cholesterol: 57 mg
Sodium: 1413.6 mg
Basil and Feta Omelettes


Ingredients:
eggs, salt, ground black pepper, basil leaves, red onion, feta cheese

Directions:
To make 1 omelette at a time: crack two eggs into a jug.Season with a little light sprinkle of salt , pepper then whisk with a fork until combined.
Heat 1 teaspoon of oil in a small non-stick frying pan (skillet] over a medium heat. Add the eggs mixture and cook, tilting the pan so the egg covers the base. As the omelette sets, lift the edges so that the uncooked eggs runs underneath. Cook 3-4 min or until just set.
Slide onto a plate and scatter over some of the basil leaves,, onion slices and feta. Fold over to enclose he filling.
Repeat with the remaining ingredients to make 3 more omelettes , reheating the pan between each omeltte.
Enjoy your breakfast tell me what you think about it.
Easy Creamy Chicken Enchiladas
Category: trusted-brands-recipes-and-tips
By Old El Paso

This enchilada dish is sure to be a new family favorite; it is simple to put together and also perfect for leftovers . . . if you ever have any!

Ingredients:
1 (10 ounce) can Old El Paso® Red Enchilada Sauce
2 ½ cups shredded deli rotisserie chicken
1 ½ cups shredded Cheddar cheese
1 (8 ounce) package cream cheese, cut into 1/2-inch cubes
1 (1 ounce) package fajita seasoning mix*
10  Old El Paso® flour tortillas for soft tacos & fajitas (6 inch)

Directions:
Heat oven to 375 degrees F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of baking dish. In medium bowl, mix chicken, 1 cup of the Cheddar cheese, the cream cheese and seasoning mix with spoon, breaking apart cream cheese cubes. Spoon slightly less than 1/2 cup filling onto each tortilla. Roll up each tortilla tightly; place seam side down in baking dish. Drizzle with remaining enchilada sauce. Sprinkle with remaining 1/2 cup Cheddar cheese. Cover with foil; bake 15 minutes. Uncover and bake 15 minutes longer or until bubbly and lightly browned.

Prep time: 20 mins
Total time: 50 mins
Yields: 10 enchiladas

Calories: 644
Fat: 41.1 g
Saturated fat: 20.4 g
Carbohydrates: 31.9 g
Sugars: 2.2 g
Dietary fiber: 1 g
Protein: 34 g
Cholesterol: 139.5 mg
Sodium: 1411.6 mg
Coleslaw


Ingredients:
sugar, white vinegar, prepared mustard, salt, celery seed, head of cabbage, onion, green pepper, carrot

Directions:
In a saucepan, heat oil, sugar,vinegar,mustard, salt and celery seed and bring to a rolling boil.
Pour the hot mixture over the vegetables, stirring well to combine.
Let stand in the refrigerator for 24 hours before serving.
Keeps for days.
Hot & Sticky Chicken Drumsticks


Ingredients:
chicken drumsticks, honey, margarine, butter

Directions:
"Either marinade & bake or grill chicken over low heat.  If grilling, while they are cooking, heat all ingredients in saucepan.  When drumsticks are fully cooked and the skin is crispy, toss them with the heated sauce and serve immediately."
Citrus Turkey Brine
Category: side-dish
By MPRADO

A great citrus brine recipe. This will leave your Turkey very moist. You could also use it on other poultry in smaller amounts.

Ingredients:
1 cup salt
1  lemon, cut into wedges
1  orange, cut into wedges
1 medium onion, cut into wedges
3 cloves garlic
4  bay leaves
1 tablespoon dried thyme
1 tablespoon ground black pepper
1 ½ gallons cold water

Directions:
Rub salt onto your turkey, and place remaining salt, lemons, oranges, onion, garlic, bay leaves, thyme and pepper into a large pot. Place the turkey in the pot, and fill with water. Refrigerate overnight. Discard brine after removing turkey.

Prep time: 20 mins
Total time: 20 mins
Yields: 15 servings

Calories: 5.7
Fat: 0 g
Saturated fat: 0 g
Carbohydrates: 1.3 g
Sugars: 0.3 g
Dietary fiber: 0.4 g
Protein: 0.2 g
Cholesterol: 0 mg
Sodium: 6239.2 mg
Best Potatoes You'll Ever Taste
Category: side-dish
By XANTHE

Its time to release my potatoes to the world!!! Watch your guests try to guess what's in this delicious and simple recipe. It's the perfect side dish to any meal or BBQ, and a great way to dress up those darn potatoes! It's got me out of many a jam with entertaining. You cant go wrong. Since trying these, I have gone completely potato crazy with mad potato disease!!! Yum -- do it, mate! (Note: Only use real egg mayo - not the other kind.)

Ingredients:
3 tablespoons mayonnaise
2 cloves garlic, crushed
1 teaspoon dried oregano
salt and pepper to taste
5  potatoes, quartered

Directions:
In a small bowl, mix mayonnaise, garlic, oregano, salt , and pepper. Set aside. Bring a large pot of salted water to a boil.  Add potatoes, and cook until almost done, about 10 minutes. Don't overcook otherwise the potatoes will break apart. Drain, and cool. Preheat oven broiler. Line a baking tray with aluminum foil, and lightly grease the aluminum foil. Arrange potatoes in the prepared baking tray. Spoon the mayonnaise mixture over the potatoes. Place on the prepared grill, and cook until potatoes are tender and mayonnaise mixture is lightly browned, about 10 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 282.7
Fat: 8.5 g
Saturated fat: 1.3 g
Carbohydrates: 47.6 g
Sugars: 2.2 g
Dietary fiber: 6 g
Protein: 5.6 g
Cholesterol: 3.9 mg
Sodium: 75.1 mg
Lasagna Rolls


Ingredients:
ricotta cheese, parmesan cheese, sun-dried tomato packed in oil, black olives, lemon pepper seasoning, dried red pepper flakes, salt, olive oil, basil sprig

Directions:
In a large pot of salted boiling water, cook the lasagna noodles according to package directions. Drain and rinse under cold water. Pat dry with paper towels.
Cook the spinach according to package directions, squeeze dry, and chop.
In a bowl, combine the spinach, ricotta, 4 tbsp of the parmesan, the sun-dried tomatoes, black olives, italian seasoning, lemon pepper, and red pepper flakes.  Add salt to taste.
Working with one pasta noodle at a time, smooth an even layer of the filling down on each strip, then roll up to enclose filling. Prepare remaining rolls in the same manner.
Spoon a thin layer of sauce into a baking pan, top with the lasagna rolls, seam side down, and cover with remaining sauce. Sprinkle top with the remaining 2 tablespoons of parmesan and bread crumbs and drizzle with a little oil.
Bake in the oven for 35-45 minutes, or until bubbling. Garnish with basil.
Danish Blue Cheese Pimento Spread


Ingredients:
blue cheese, cream cheese, mayonnaise, Worcestershire sauce, garlic cloves, salt, pimientos, walnuts, chives

Directions:
Using the whip attachment on a stand mixer, beat together the cheeses, mayonnaise and Worcestershire sauce until light and creamy.
Add garlic, salt, pimentos, walnuts and chives. Fold together until well blended.
Chill for a few hours before serving.
(Cooking time is chilling time.].
Braised Leeks With Tomatoes


Ingredients:
leeks, low sodium chicken broth, dried basil, dried chervil, salt, pepper, garlic cloves, dry white wine, cornstarch, no-salt-added whole tomatoes

Directions:
Combine the first 7 ingredients in a 2-quart casserole; stir well.  Cover with casserole lid, and microwave at HIGH 6 minutes, stirring after 3 minutes.
Combine wine and cornstarch in a bowl, stirring until blended; add to leek mixture.  Stir in tomatoes.
Microwave, uncovered, at HIGH 6 minutes or until thickened and bubbly, stirring after 3 minutes.
Yield: 5 servings (serving size: 1/2 cup].
Cheese Fries With Ultimate Dipping Sauce


Ingredients:
idaho potatoes, cheddar cheese, mesquite barbecue sauce, mayonnaise

Directions:
Heat approximately 3 or 4 inches of oil in a deep fat fryer to 370 degrees F.
While the oil is heating, peel potatoes and cut into strips using a French fry cutter.
Place potato strips in ice water to remove excess starch.
Completely dry potato strips using paper towels.
Divide potatoes into two batches.
Fry each batch in hot oil until golden brown; approximately 5 to 6 minutes/batch.
While the French fries are cooking, make the Ultimate Dipping Sauce by pouring the mayonnaise on one side of a small serving bowl and the BBQ sauce on the other side of the serving bowl.  DO NOT mix the mayonnaise and the BBQ sauce; mixing it with the French fries is part of the experience.
Remove cooked fries with a slotted spoon and place on paper towel to remove excess oil.
Remove paper towel from plate.
Sprinkle grated cheddar cheese on piping hot French fries.
Serve immediately, but allow the cheese to melt before serving.  You may want to place under the broiler for a minute - just until the cheese melts; DO NOT let the cheese bubble and crust over!
Dip the cheese fries into the Ultimate Dipping Sauce making sure you get a little bit of mayonnaise and a little bit of the hickory flavoured BBQ sauce.
Salmon With Lemon Glaze and Rosemary Crumbs


Ingredients:
extra virgin olive oil, garlic cloves, rosemary sprig, panko breadcrumbs, lemon zest, honey, fresh lemon juice, mint sprigs, salmon fillets

Directions:
Light the grill or preheat the broiler.In a small skillet, warm the 1/4 cup of olive oil withthe garlic and rosemary over medium heat until it is fragrant, about 1 minute. Add the bread crumbs and cook, stirring constantly, until it is golden and crisp, about 5 minutes. Remove the skillet from heat and add the lemon zest. Season with salt and pepper to taste. Remove the rosemary sprig and smashed garlic from the crumbs.
Combine the honey with the lemon juice and mint sprigs in a small saucepan. Cook over high heat, stirring frequently for 1 minute.
Brush the salmon fillets with olive oil and season well with salt and pepper. Grill over a medium high fire or broil, turning once, until lightly charred and just pink in the middle, about 10 minutes. Brush the honey and lemon glaze all over the fillets and grill until lightly lacquered, turning and brushing both sides, about 2 minutes. Move the grilled(or broiled] glazed salmon to plates. Sprinkle with the bread crumbs and serve immediately. Enjoy!
Emeril's Sazerac Cocktail


Ingredients:
sugar, Herbsaint, lemon peel

Directions:
Fill a small old-fashioned glass with cracked ice and set aside.
In another small old-fashioned glass, put the lump of sugar and just enough water to moisten it.
With a spoon, crush the sugar, then add the Peychaud’s bitters, Angostura bitters, whiskey, and several ice cubes.
Stir. Never use a shaker.
Empty the first glass of ice, add the Herbsaint or Pernod, twirl the glass around, and shake the liqueur out.
Strain the whiskey mixture into the glass, twist in the lemon peel, and serve immediately.
Anise Coffee and Ice Cream


Ingredients:
ground coffee, anise seeds, cold water, vanilla ice cream

Directions:
Measure coffee and anise seeds into a filter-lined coffeemaker basket.
Pour water into water compartment.
Place pot on heating element; let water drip through basket into pot.
Meanwhile, carefully cut ice cream from package and cut into 8 long pieces.
Place ice cream into cups.
Pour about 1/4 cup of coffee around ice cream.
Serve immediately.
Rice Pilaf With Lentils and Split Peas


Ingredients:
garlic cloves, salt, brown rice, lentils, fennel seeds, pepper, cinnamon, nutmeg, turmeric, allspice, ginger, water, vegetable bouillon cubes, bay leaves, pine nuts, celery

Directions:
Spray a heavy, wide pan with a tight-fitting lid with non-stick cooking spray. Add onion, garlic and salt. Sweat until aromatic, stirring constantly.
Add rice and stir to coat. Continue stirring until rice smells nutty.
Add water, sesame oil, bouilion cubes, lentils, peas,  spices and bay leaf. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Remove from heat and let stand 5 to 10 minutes.
Remove Bay leaf.
Fluff with a fork, Mix in pine nuts and celery. Serve.