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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (458g) 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 12.9g | 51% | |
| Sugars 17.4g | ||
| Protein 16.4g | 32% | |
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Middle Eastern Rice and Lentils
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
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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Browse similar recipes by category
- Main Ingredient > Pasta, Rice & Grains > Rice > White rice
- Main Ingredient > Beans > Lentils
- Cuisine > Asian > S.W. (Middle Eastern)
- Preparation > Time to Make > < 60 mins
- Occasion > To Go... > Potluck
- Dietary > Vegetarian > Vegan
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Fat
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
- Dietary > Low in... > Low Calorie
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?
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!
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.
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