Brown and wild rice with red lentils
- Number of Servings: 7
Ingredients
1 1/2 cup brown rice1/2 cup wild rice1 quart water, chicken stock or vegetable stockSalt to taste1 tablespoon extra virgin olive oil1 small or medium onion, finely chopped1 cup diced celery2 garlic cloves, minced1/3 cup red lentils, soaked in cold water to cover for 2 or 3 hours and drained1 tablespoon finely chopped sage (more to taste)1 tablespoon fresh thyme leaves, coarsely chopped1/3 cup dried cranberries1/3 cup toasted almonds, coarsely choppedFreshly ground pepper
1. Prepare rice as directed on packages
2. While the rice is cooking, prepare the remaining ingredients. Heat the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until the onion begins to soften, about 3 minutes. Add the celery and a generous pinch of salt, and continue to cook until the onion is completely tender, another 3 to 4 minutes. Stir in the garlic and cook, stirring, until it is fragrant, about 30 to 60 seconds. Remove from the heat.
3. Transfer the red and black rices to a large bowl. Add the onion and celery mixture and the remaining ingredients. Stir together, taste and adjust seasonings. Transfer to a lightly oiled or buttered baking dish and cover with foil.
4. Warm the stuffing in a 325-degree oven for 20 to 30 minutes before serving.
Serving Size: Makes 7 cups, 1c per serving
Number of Servings: 7
Recipe submitted by SparkPeople user BUUKWORM14.
2. While the rice is cooking, prepare the remaining ingredients. Heat the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until the onion begins to soften, about 3 minutes. Add the celery and a generous pinch of salt, and continue to cook until the onion is completely tender, another 3 to 4 minutes. Stir in the garlic and cook, stirring, until it is fragrant, about 30 to 60 seconds. Remove from the heat.
3. Transfer the red and black rices to a large bowl. Add the onion and celery mixture and the remaining ingredients. Stir together, taste and adjust seasonings. Transfer to a lightly oiled or buttered baking dish and cover with foil.
4. Warm the stuffing in a 325-degree oven for 20 to 30 minutes before serving.
Serving Size: Makes 7 cups, 1c per serving
Number of Servings: 7
Recipe submitted by SparkPeople user BUUKWORM14.
Nutritional Info Amount Per Serving
- Calories: 224.3
- Total Fat: 7.7 g
- Cholesterol: 4.1 mg
- Sodium: 377.9 mg
- Total Carbs: 30.7 g
- Dietary Fiber: 4.0 g
- Protein: 9.3 g
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