Rice and Lentil Pilaf
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 cup lentils, picked over, rinsed, drained.2 tsp. olive oil1 onion chopped4 garlic cloves, chopped2 tsp. curry powder2 tsp grated peeled ginger root1/2 tsp. ground cumin powder1 cup brown rice1 3/4 cups low-sodium chicken broth1/2 tsp. salt2 tbsp. chopped cilantro1 1/2 tbsp. fresh lemon juice
Boil 4 cups of water, add lentils and cook 'til tender (about 10 minutes). Drain well and set aside.
In large deep sauce pan, heat oil and sautee onions until soft (about 3 minutes). Add garlic, curry, cumin and gingerroot. Cook, stirring until fragrant (about 1 minute). Stir in rice and lentil, until thoroughly coated, 1-2 minutes.
Stir in broth and salt. Bring to a boil, then reduce heat and cook, covered until the liquid is absorbed (about 15 minutes).
Let stand 5 minutes and then sprinkle with cilantro and lemon juice. Fluff with fork before serving.
Serving Size: makes 4 servings
In large deep sauce pan, heat oil and sautee onions until soft (about 3 minutes). Add garlic, curry, cumin and gingerroot. Cook, stirring until fragrant (about 1 minute). Stir in rice and lentil, until thoroughly coated, 1-2 minutes.
Stir in broth and salt. Bring to a boil, then reduce heat and cook, covered until the liquid is absorbed (about 15 minutes).
Let stand 5 minutes and then sprinkle with cilantro and lemon juice. Fluff with fork before serving.
Serving Size: makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 124.9
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 539.6 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 3.4 g
- Protein: 5.4 g
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