Try this Brown Rice, Lentil, and Spinach Curry recipe, or contribute your own.
Suggest a better descriptionWash lentils and put them in a saucepan with 1 1/2 cups of water. Bring to a boil. Cover, reduce heat to very low, and cook 20 minutes. Remove from heat until ready to add to the rice. Heat the saute liquid in a large heavy saucepan or Dutch oven. Add onion and celery and cook 5 minutes. Add garlic and cook 3 minutes. Add carrot and chile. Cook, stirring, 1 or 2 minutes. Add ground spices and cook, stirring, about 1 minute. Add rice. Cook, stirring, about 5 minutes, until grains turn translucent, then opaque, but not scorched. Stir in the lentils and any unabsorbed water in the lentil pot. Add salt, pepper, and broth or water. Cook at a low boil for 15 minutes. Add the spinach, pushing it down into the rice mixture. Cover, reduce heat to very low, and cook 30 minutes. In a small skillet or saucepan, cook the cumin seeds until they begin to darken and pop. Pour over the lentil-rice mixture, add the lemon juice, and serve. Serves 3 or 4 as a main dish. Adapted from Pilaf, Risotto, and Other Ways with Rice by Sada Fretz Posted to fatfree digest V98 #006 by brooksong@juno.com (D Lachman) on Jan 06, 1998
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Serving Size: 1 Serving (1453g) | ||
Recipe Makes: 1 | ||
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Calories: 1263 | ||
Calories from Fat: 100 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.1g | 15 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 2413.1mg | 83 % | |
Potassium 3272.2mg | 86 % | |
Total Carbohydrate 255.3g | 75 % | |
Dietary Fiber 33.4g | 133 % | |
Sugars, other 221.9g | ||
Protein 45.1g | 64 % | |
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: 1263
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