In a large saucepan, heat oil over Medium heat. Add onions and garlic, cook until fragrant and tender, about 5-7 minutes. Stir in rice and lentils; cook 2 minutes. Add chick peas and vegetable stock or water. Bring to boil. Lower heat, cover and cook gently for 20-25 minutes or until rice and lentils are tender. Season with salt and pepper. Stir in parsley, dill, feta nd 1 cup of the cheddar cheese. Place in a 2 1/2 liter ovenproof casserole or baking dish and sprinkle with remaining cheddar. If serving immedaitely, broil until cheese bubbles and is light brown. If making ahead, and reheating, bake in 375 F. oven for 20-25 minutes until hot. Makes 4-6 servings. The Toronto Star, Septemeber 15, 99 Quck Cuisine by Bonnie Stern MC formatting by email@example.com Recipe by: The Toronto Star, Sept 15, 99 Posted to EAT-LF Digest by Roberta Banghart
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (508g)|
|Recipe Makes: 4|
|Calories from Fat: 290 (28%)|
|Amt Per Serving||% DV|
|Total Fat 32.2g||43 %|
|Saturated Fat 15.7g||79 %|
|Monounsaturated Fat 8.9g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 77.9mg||24 %|
|Sodium 1462.2mg||50 %|
|Potassium 1450.9mg||38 %|
|Total Carbohydrate 138.5g||41 %|
|Dietary Fiber 26g||104 %|
|Sugars, other 112.5g|
|Protein 48.3g||69 %|
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: 1027
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.