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Name: Rye and Lentil Pilaf
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/2 c Carrot; diced; 1/2 c Rye; 1/2 c Celery; diced; 3 c Chicken broth; 1/2 c Lentils; 1/4 ts Sage; 1 Onion; minced; salt and pepper to taste; 1/4 ts Thyme

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INGREDIENTS

1/2 c Carrot; diced
1/2 c Rye
1/2 c Celery; diced
3 c Chicken broth
1/2 c Lentils
1/4 ts Sage
1 Onion; minced
salt and pepper ; to taste
1/4 ts Thyme

INSTRUCTIONS

Soak rye at least 4 hours. Drain and combine with remaining ings. Cook on low 8-10 hours. Recipe By : Annices files Posted to JEWISH-FOOD digest V96 #64 Date: Sun, 27 Oct 96 10:45:10 +0200 From: Annice Grinberg NOTES : You can substitute wheat berries or barley for the rye. Barley does not need soaking.

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Nutrition

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Serving Size: 1 Serving (239g)
Recipe Makes: 4 Servings

Calories: 135
Calories from Fat: 10 (7%)

Amt Per Serving		% DV

	Total Fat 1.1g	2 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 747.4mg		26 %
Potassium 262.2mg		7 %
Total Carbohydrate 25.8g		8 %
	Dietary Fiber 6.5g	26 %
	Sugars, other 19.3g
Protein 7.7g		11 %
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: 135

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