Red Rice and lentils
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 539.3
- Total Fat: 11.5 g
- Cholesterol: 15.3 mg
- Sodium: 541.5 mg
- Total Carbs: 81.8 g
- Dietary Fiber: 17.4 g
- Protein: 29.2 g
View full nutritional breakdown of Red Rice and lentils calories by ingredient
Introduction
I use Red rice instead of brown if I can find it at the grocery store. This makes a great lunch to pack for work. Just add a piece of fruit and you're full all day! Or have it with some steamed veggies as a one dish supper. I use Red rice instead of brown if I can find it at the grocery store. This makes a great lunch to pack for work. Just add a piece of fruit and you're full all day! Or have it with some steamed veggies as a one dish supper.Number of Servings: 4
Ingredients
-
Lentils, 3 cups cooked
Brown Rice, long grain, 3 cups cooked
Carrots, raw, 2 cup, grated
Mushrooms, fresh, 2 cups, chopped
Onions, raw, 1.5 cup, chopped
Chicken stock, home-prepared, 3 cup
Olive Oil, 1 tbsp
Parmesan Cheese, grated, 0.5 cup
Tips
make vegetarian by subbing veggie stock for chicken.
Directions
split the chicken stock between 2 pots.
add rice to one and lentils to the other.
add water to each pot according to package directions up to the level needed for cooking each.
cook, drain any excess liquid and set aside.
grate carrots, chop onions and mushrooms.
sautee vegetables in the olive oil.
toss together with rice, lentils and cheese.
Serving Size: makes 4 large servings or 8 medium servings
Number of Servings: 4
Recipe submitted by SparkPeople user UDGREEN.
add rice to one and lentils to the other.
add water to each pot according to package directions up to the level needed for cooking each.
cook, drain any excess liquid and set aside.
grate carrots, chop onions and mushrooms.
sautee vegetables in the olive oil.
toss together with rice, lentils and cheese.
Serving Size: makes 4 large servings or 8 medium servings
Number of Servings: 4
Recipe submitted by SparkPeople user UDGREEN.
