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Suggest a better descriptionSaute the onion and garlic in the oil in a large saucepan. Add the spices and cook over low heat for 4 minutes. Add the rice and lentils and stir to mix well. Pour in the water. Bring to a boil, turn the heat to low and cook for 45 to 50 minutes, or until the rice and lentils are tender. One Serving = Calories: 232 Carbohydrates: 34 Protein: 10 Fat: 8 Sodium: 262 Potassium: 325 Cholesterol: 0 Exchange Value: 2 Bread Exchanges + 1 Lean Meat Exchange + 1 Fat Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. Shared by: Norman R. Brown
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Serving Size: 1 Serving (234g) | ||
Recipe Makes: 4 | ||
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Calories: 347 | ||
Calories from Fat: 59 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.5g | 9 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.5mg | 0 % | |
Potassium 462.9mg | 12 % | |
Total Carbohydrate 61.5g | 18 % | |
Dietary Fiber 10.4g | 41 % | |
Sugars, other 51.1g | ||
Protein 11g | 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: 347
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