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Nutrition Facts
Serving Size 1 (445g) Recipe makes 4 servings
Calories 419
Calories from Fat 49		(11%)
Amount Per Serving		%DV
	Total Fat 5.5g	8%
	Saturated Fat 0.9g	4%
	Monounsaturated Fat 1.6g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 722mg		30%
Potassium 959mg		27%
Total Carbohydrate 77.3g		25%
	Dietary Fiber 12.8g	51%
	Sugars 17.4g
Protein 16.4g		32%
detailed view... how is this calculated?

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Middle Eastern Rice and Lentils

Recipe #49579 | 50 min | 20 min prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: Sharon123
Dec 22, 2002

This protein rich dish will add a flavorful accent to broiled or grilled lamb chops or steaks. A combination of cinnamon, cumin, and cloves gives the dish a spicy Middle Eastern taste and aroma. Toss any cold leftovers with a mustard vinaigrette for an easy luncheon salad, or use it to make stuffed peppers!

SERVES 4 (change servings and units)

Ingredients

3/4 cup coarsely chopped onion
1 tablespoon vegetable oil
3 1/2 cups chicken broth (or 3 1/2 cups water plus 1 tsp. salt I usually add veg. cube)
3/4 cup uncooked white rice
1/2 cup dried lentils, rinsed and picked over
1 cup diced peeled baking potato
3/4 cup diced peeled carrot
1/2 cup raisins
3/4 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/8 teaspoon ground cloves
1 cup diced red bell pepper
3/4 cup frozen green pea

Directions

1
In a 3-quart saucepan, cook onion in oil till crisp-tender, about 5 to 10 minutes.
2
Add broth, rice, lentils, potato, carrot, raisins, and seasonings.
3
Cook until rice and lentils are almost tender, about 10 to 15 minutes.
4
Stir in the bell pepper and peas.
5
Cover and cook about 5-10 minutes more, or until the liquid is absorbed and the rice and lentils are tender.
6
Let stand 5 minutes before serving.
7
I sometimes use this rice to make stuffed peppers.
8
I put rice in peppers and pour canned spaghetti sauce (I usually add about 1/8 cup water to this) over, cover and bake about 45 to 60 minutes.
9
I also use leftover rice to make veggie burgers.
10
Enjoy!
11
For Vegetarian/Vegan do not use chicken broth.

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Featured Reviews for This Recipe

From: Peachie Keene

On Jun 22, 2009

We absolutely adore the bulk of these ingredients; however, we did not enjoy this at all. Can't quite pinpoint why. I did make it with brown rice, which required additional liquid and cooking time - perhaps that is the culprit?

0 people found this review helpful

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From: pattikay in L.A.

On May 7, 2008

Very nice blend of flavors and textures. Thanks for posting!

1 person found this review helpful

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From: Annacia

On Sep 5, 2007

I'm not staring this because I wasn't able to make it by the recipe as ask. I tagged it in PhotoTag so I must post a photo even though it's incorrect. I enjoyed this even though I discovered after I had begun making it that my lentils have been stashed somewhere unknown (there is a kitchen reno happening), SO, I subbed red rice for them. I used dried apricots for the raisins (only because I like them better) and totally forgot to add the peas! The cinnamon, clove and cumin were very nice but I think they could be increased in amount. That might not be the case if I had the lentils. Even with all of my botching this was still a very flavorful and pleasing dish. Sharon, I'll make it again when the lentils come home!

4 people found this review helpful

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From: PenguinSafari

On Dec 10, 2007

The flavour was good, a tasty dish with a good balance of spices. Didn't have peppers, and sub. veg broth for the chicken broth. I rated this only as a 4 because it turned out mushy, without the separated rice strands I so much prefer. I think it's b/c I used red lentils, which cook fast, so next time I would add the lentils closer to the end.

3 people found this review helpful

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