Brown and wild rice with red lentils

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Nutritional Info
  • Servings Per Recipe: 7
  • 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

View full nutritional breakdown of Brown and wild rice with red lentils calories by ingredient
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Adapted from NYTimes Red & Black rice stuffing.

If you want to use this as a side, just mark it as 1/2 serving (1/2 cup).
Adapted from NYTimes Red & Black rice stuffing.

If you want to use this as a side, just mark it as 1/2 serving (1/2 cup).

Number of Servings: 7


    1 1/2 cup brown rice

    1/2 cup wild rice

    1 quart water, chicken stock or vegetable stock

    Salt to taste

    1 tablespoon extra virgin olive oil

    1 small or medium onion, finely chopped

    1 cup diced celery

    2 garlic cloves, minced

    1/3 cup red lentils, soaked in cold water to cover for 2 or 3 hours and drained

    1 tablespoon finely chopped sage (more to taste)

    1 tablespoon fresh thyme leaves, coarsely chopped

    1/3 cup dried cranberries

    1/3 cup toasted almonds, coarsely chopped

    Freshly 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.

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