Parmesan Lentils & Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Directions
1 cup uncooked brown lentils1/2 cup uncooked long grain bown rice1/8 cup butter1 cup onion finely chopped1/2 cup celery finley chopped1/2 cup green pepper finely chopped1 cup cooked carrots finely chopped1 cup cooked broccoli finely chopped1/2 cup parmesan cheese2 tsp coarse ground black pepper (or more or less to taste)
cook lentils in 4 cups of water
cook brown rice in 1 cup water
(both according ot directions)
In large skillet, saute onions, celery and green pepper in the butter until soft. Add cooked carrots and broccoli. Stir in cooked brown rice and cooked lentils., Stir in parmesan cheese and pepper. Keep stirring until cheese melts into the ingredients and is sticky. Serve immediately.
Makes 8 - 1 cup servings.
Great for lunch or dinner or a side dish. Keeps in fridge up to a week. Great reheated.
I don't add salt except in cooking the rice and lentils, but you can add salt to taste.
Cooking time includes rice and lentil cooking
Number of Servings: 8
Recipe submitted by SparkPeople user SHELITE.
cook brown rice in 1 cup water
(both according ot directions)
In large skillet, saute onions, celery and green pepper in the butter until soft. Add cooked carrots and broccoli. Stir in cooked brown rice and cooked lentils., Stir in parmesan cheese and pepper. Keep stirring until cheese melts into the ingredients and is sticky. Serve immediately.
Makes 8 - 1 cup servings.
Great for lunch or dinner or a side dish. Keeps in fridge up to a week. Great reheated.
I don't add salt except in cooking the rice and lentils, but you can add salt to taste.
Cooking time includes rice and lentil cooking
Number of Servings: 8
Recipe submitted by SparkPeople user SHELITE.
Nutritional Info Amount Per Serving
- Calories: 125.1
- Total Fat: 5.2 g
- Cholesterol: 12.6 mg
- Sodium: 165.2 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 4.4 g
- Protein: 6.3 g
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