My adaptation of one of my favorite comfort food recipes from Deborah Madison's "Vegetarian Cooking for Everyone".
Bring rice and water to a boil then cover and simmer on lowest setting for 40 minutes. When time is up, turn off heat but leave rice covered for at least 10 minutes.
Slice onions as thinly as possible. Sautee slowly in 2 tbs olive oil until soft and browned but not burned. Sprinkle with 1 tsp salt at beginning of cooking process.
Meanwhile boil lentils in 4 cups of water with the rosemary sprigs for about 20 minutes.
When rice is completely done, add it to onions in the pan. Add the walnuts. Drain the lentils, removing the rosemary stems, and add them to the rice, onions, and walnuts, Add the other tsp of salt plus pepper to taste. stir to combine.
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Serving Size: 1 Serving (234g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 409 | ||
Calories from Fat: 83 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.2g | 12 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 11mg | 0 % | |
Potassium 960.6mg | 25 % | |
Total Carbohydrate 63.9g | 19 % | |
Dietary Fiber 17.5g | 70 % | |
Sugars, other 46.4g | ||
Protein 20.8g | 30 % | |
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: 409
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