Try this Arab Lentil And Rice Pilaf W/browned Onions recipe, or contribute your own.
Suggest a better descriptionPut lentils in a large pot, cover with 5 cups of water, and bring to a boil. Cover and simmer for 20 minutes, stirring occasionally, and removing any foam that rises. In a medium skillet over medium-high heat, saute chopped onion in 1 1/2 tablespoons of oil until soft and golden, about 5 minutes. After lentils have cooked for 20 minutes, add cooked chopped onions, rice, and remaining water. Cook for 15 to 20 more minutes or until rice is tender, adding more water if necessary. Season to taste with salt & pepper. In the skillet used to saute onions, saute sliced onion in remaining oil until dark brown, about 10-15 minutes. Serve lentils and rice topped with browned onions. By "Karen C. Greenlee"
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Serving Size: 1 Serving (307g) | ||
Recipe Makes: 6 | ||
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Calories: 321 | ||
Calories from Fat: 21 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 35.8mg | 1 % | |
Potassium 394.9mg | 10 % | |
Total Carbohydrate 63.2g | 19 % | |
Dietary Fiber 7.3g | 29 % | |
Sugars, other 56g | ||
Protein 11.1g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 321
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