Lebanese Lentils and Rice with caramelized onions (Moudardara)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 196.0
- Total Fat: 5.6 g
- Cholesterol: 0.0 mg
- Sodium: 1,010.4 mg
- Total Carbs: 35.8 g
- Dietary Fiber: 6.4 g
- Protein: 9.7 g
View full nutritional breakdown of Lebanese Lentils and Rice with caramelized onions (Moudardara) calories by ingredient
Introduction
This is an easy, fantastic and flavorful way to enjoy the benefits of protein, complex carbohydrates, and potassium packed lentils and brown rice. This is an easy, fantastic and flavorful way to enjoy the benefits of protein, complex carbohydrates, and potassium packed lentils and brown rice.Number of Servings: 2
Ingredients
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.5 cup (pre-cooked dry measure) whole grain instant brown rice
.5 cup (pre-cooked dry measure) lentils
1 can reduced sodium, reduced fat chicken broth, divided (use vegetable broth for a fully vegetarian dish)
1 cup onion, chopped
2 tsp olive oil, divided
salt and pepper to taste (I use about .5 tsp salt and .25 tsp pepper)
Directions
Makes (2) 1.5 cup servings.
(1) Prepare rice according to package directions, substituting broth for half of the water, and using 1 tsp olive oil to add flavor and prevent sticking.
(2) Prepare lentils in a separate pot according to package directions, using the rest of the broth to substitute for half the water.
(3) While lentils and rice are simmering on medium-low heat, (about 25 minutes), chop onion, and saute chopped onion in1 tsp olive oil over medium heat until it has softened and caramelized (but not scorched). This will take about 15-20 minutes.
(4) When lentils are finished cooking, drain remaining liquid from lentils, and mix together in a serving bowl the onions, lentils, and rice.
(5) Add salt and pepper to taste.
*Note--this is great as a side dish; you can also grill and chop a chicken breast and add it in for even more lean protein.
Number of Servings: 2
Recipe submitted by SparkPeople user KEDP98.
(1) Prepare rice according to package directions, substituting broth for half of the water, and using 1 tsp olive oil to add flavor and prevent sticking.
(2) Prepare lentils in a separate pot according to package directions, using the rest of the broth to substitute for half the water.
(3) While lentils and rice are simmering on medium-low heat, (about 25 minutes), chop onion, and saute chopped onion in1 tsp olive oil over medium heat until it has softened and caramelized (but not scorched). This will take about 15-20 minutes.
(4) When lentils are finished cooking, drain remaining liquid from lentils, and mix together in a serving bowl the onions, lentils, and rice.
(5) Add salt and pepper to taste.
*Note--this is great as a side dish; you can also grill and chop a chicken breast and add it in for even more lean protein.
Number of Servings: 2
Recipe submitted by SparkPeople user KEDP98.
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