mushroom lentil risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 cup lentils1 cup risotto rice 1 cup israeli couscous3 ripe tomatoes 1 onion 1 portabella mushroom smoked paprika tarragon chicken broth3 tbs olive oil
saute onions and mushrooms in olive oil, until the onions are golden. Add the lentils, risotto, and couscouse. Toast for a few minutes. Add broth to top of frying pan, like you would for risotto
Serving Size: makes approximately 8 to 10 cups
Number of Servings: 10
Recipe submitted by SparkPeople user KSJD711.
Serving Size: makes approximately 8 to 10 cups
Number of Servings: 10
Recipe submitted by SparkPeople user KSJD711.
Nutritional Info Amount Per Serving
- Calories: 161.5
- Total Fat: 4.6 g
- Cholesterol: 1.5 mg
- Sodium: 295.4 mg
- Total Carbs: 25.5 g
- Dietary Fiber: 3.1 g
- Protein: 5.3 g
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