5. Braised Lentil Pilaf with Bacon, Arugula and Autumn Herbs
The foundation of this pilaf is a blend of green, French green and black beluga lentils, along with split garbanzo beans. The combo of colors and textures in the legumes adds interest to the pilaf, while the bacon, arugula and herbs infuse it with flavor. Chef Albert serves this satisfying dish at the Red Lion Inn, located in Stockbridge, Mass., where snowy New England weather gets an early start.
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