Cowgirl Biscuits & Gravy
Recipe and photograph courtesy of Annie’s, Inc.
Cowgirl Biscuits & Gravy
Servings: 8 Servings
Ingredients
- 1 C. Brown lentils rinsed and drained
- ¼ C. Olive oil
- ½ C. Finely chopped onion
- ½ C. Diced red bell pepper
- ¼ C. Diced carrot 1 carrot
- 2 Cloves Garlic minced (2 tsp.)
- ¼ C. plus 1 Tbsp. Unbleached flour
- 1 ½ tsp. Ground black pepper
- 1 tsp. Smoked paprika
- ½ tsp. Ground yellow mustard seed
- ¼ tsp. Red pepper flakes
- 1/8 tsp. Rubbed crumbled sage
- 2 ½ C. Low-fat milk
- ½ C. Ranch dressing
- 8 Whole-grain biscuits or 4 English muffins
Directions
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Bring lentils and 3 cups water to a boil in 2-quart saucepan. Reduce heat to medium-low; simmer 30 minutes, or until just tender. Drain, and set aside.
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Heat oil over medium-high heat in a large skillet. Add onion and cook 5 minutes, stirring occasionally. Add red bell pepper, carrot and garlic, and cook 5 to 8 more minutes, or until vegetables are tender, but not mushy. Stir in flour, black pepper, paprika, mustard, red pepper flakes and sage; cook 1 minute, stirring constantly. Gradually add milk, stirring after each addition. Cook 3 to 5 minutes, whisking constantly, until gravy comes to a gentle boil. Remove from heat, and stir in ranch dressing and drained lentils.
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Split biscuits or English muffins. Lightly toast English muffins, if using. Place on plates and top with gravy.
Recipe Notes
Recipe and photograph courtesy of Annie’s, Inc.
