Lentils and Rice Pilaf
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INGREDIENTS
INSTRUCTIONS
Combine the stock and water. Brings 2 cups liquid to a boil. Rinse lentils and slowly ass to boiling stock so that liquid continues to boil. Cover and cook 5 minutes. Rinse riceand add to lentils with onion, tomatoes, thyme amd remaining 1 cup liquid. Cover and simmer 20 minutes. Salt and pepper to taste. Lisa Crawford (lisa_pooh@delphi.com) Recipe By :
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (158g) | ||
| Recipe Makes: 2 Servings | ||
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| Calories: 219 | ||
| Calories from Fat: 4 (2%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.5g | 1 % | |
| Saturated Fat 0.1g | 1 % | |
| Monounsaturated Fat 0.1g | ||
| Polyunsanturated Fat 0.2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 82.6mg | 3 % | |
| Potassium 256.6mg | 7 % | |
| Total Carbohydrate 44.9g | 13 % | |
| Dietary Fiber 5g | 20 % | |
| Sugars, other 39.9g | ||
| Protein 8.1g | 12 % | |
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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. |
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Calories per serving: 219
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