Try this Rice, Lentil and Spinach Pilaf recipe, or contribute your own.
Suggest a better descriptionWash the lentils, place them ina saucepan, and cover with cold water. Bring toa boil, reduce the heat and cover the pan. Simmer for 25 to 40 mintues, until tender but still al dente. Drain. Bring the rice and 2 cups of water to a boil. Reduce heat and simmer about 20 minutes, covered, until the rice has absorbed all of the liquid. Set aside. Bring the vegetable stock to a boil in a saucepan. Add the onions and simmer until tender and translucent, about 10 minutes. Add the garlic, celery, cumin and cinnamon and simmer for 5 minutes longer. Add the lentils and lemon zest and optional tomatoes to the pan. Heat through and then stir in the greens. When the greens are tender, fold the lentil and greens mixture into the rice. Season with salt and pepper. Note: You may make this ahead of time and place in a baking pan, cover with foil, and warm in the oven for 15 to 20 minutes. Cooked cubes of carrots or butternut squash may also be added to this mixture. Serving size: 2 cups; 169 cal; 1.2 g fat; 0 mg chol; 162.3 mg sod Source: Eat More, Weigh Less, by Dean Ornish, M.D./MM by DEEANNE
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Serving Size: 1 Serving (554g) | ||
Recipe Makes: 4 | ||
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Calories: 299 | ||
Calories from Fat: 11 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 1103.1mg | 38 % | |
Potassium 509.8mg | 13 % | |
Total Carbohydrate 64g | 19 % | |
Dietary Fiber 5.7g | 23 % | |
Sugars, other 58.3g | ||
Protein 8.3g | 12 % | |
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: 299
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