Brown Rice Lentil Quinoa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 cup Lentils 0.75 cup 365 Organic Quinoa 1 cup Minute Ready to Serve Brown Rice 1 serving Vidalia Onion 1/4 cup - chopped (by LUCY07160) 0.5 serving 1 cup green pepper chopped (by KAYLCEY) 0.5 cup gv diced italian tomato canned (by TAMIM1965) 1 serving Mushrooms, Fresh, White Button, Sliced (3 oz / 85g) 4 tbsp Smart Balance Canola, Soybean, & Olive Oil Blend
Sautee onions, peppers, mushrooms in cooking oil until soft. Dash
Black pepper, No Salt, Basil, Garlic salt and dry chili powder to taste.
Soak lentils 1-2 hours pre-cook until double size.
Add lentils and cooking water to sautée, low boil for 30 minutes.
Add Quinoa, chopped carrots and lima beans. Low boil for 20 minutes - adding canned diced tomatos.
Add Brown rice the last fifteen minutes, Quinoa should start expanding/ popping. Add 1 tblsp Smart Balance buttery spread.
Cool covered 30 minutes before serving. Makes 5-6 1 cup servings
Serving Size: 1cup recipe makes 5-6 cups
Number of Servings: 1
Recipe submitted by SparkPeople user ANNMH150.
Black pepper, No Salt, Basil, Garlic salt and dry chili powder to taste.
Soak lentils 1-2 hours pre-cook until double size.
Add lentils and cooking water to sautée, low boil for 30 minutes.
Add Quinoa, chopped carrots and lima beans. Low boil for 20 minutes - adding canned diced tomatos.
Add Brown rice the last fifteen minutes, Quinoa should start expanding/ popping. Add 1 tblsp Smart Balance buttery spread.
Cool covered 30 minutes before serving. Makes 5-6 1 cup servings
Serving Size: 1cup recipe makes 5-6 cups
Number of Servings: 1
Recipe submitted by SparkPeople user ANNMH150.
Nutritional Info Amount Per Serving
- Calories: 1,494.7
- Total Fat: 68.3 g
- Cholesterol: 0.0 mg
- Sodium: 560.5 mg
- Total Carbs: 183.9 g
- Dietary Fiber: 31.6 g
- Protein: 45.4 g
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