Rice, Lentil, and Spinach Pilaf
- Number of Servings: 4
Ingredients
1 t. olive oil2 shallots, minced1/4 cup basmati brown rice2 1/4 cup lentils, rinsed and drained1 10 oz pkg. frozen chopped spinach, thawed and squeezed dry1/2 cup dried cranberries1/4 t. salt1/4 t. ground pepper1/4 cup pine nuts
Heat the oil in a large nonstick saucepan, then add the shallots. Saute until softened, 3-4 minutes. Add the rice and saute, until the rice is lightly browned, about 3 minutes.
Add the broth and lentils; bring the mixture to a boil. Reduce the heat and simmer, covered, 30 minutes. Stir in the spinach, cranberries, salt, and pepper; simmer, covered, until the rice is tender, 10-15 minutes. Fluff the mixture with a fork and stir in the nuts.
Number of Servings: 4
Recipe submitted by SparkPeople user CORYPHELLA.
Add the broth and lentils; bring the mixture to a boil. Reduce the heat and simmer, covered, 30 minutes. Stir in the spinach, cranberries, salt, and pepper; simmer, covered, until the rice is tender, 10-15 minutes. Fluff the mixture with a fork and stir in the nuts.
Number of Servings: 4
Recipe submitted by SparkPeople user CORYPHELLA.
Nutritional Info Amount Per Serving
- Calories: 191.3
- Total Fat: 6.5 g
- Cholesterol: 0.0 mg
- Sodium: 587.1 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 5.0 g
- Protein: 6.5 g
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