Herb Lentils and Rice Recipe (Makeover of LILLAKE's recipe)

Herb Lentils and Rice Recipe (Makeover of LILLAKE's recipe)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 161.8
  • Total Fat: 4.1 g
  • Cholesterol: 9.5 mg
  • Sodium: 428.8 mg
  • Total Carbs: 22.2 g
  • Dietary Fiber: 4.1 g
  • Protein: 8.9 g

View full nutritional breakdown of Herb Lentils and Rice Recipe (Makeover of LILLAKE's recipe) calories by ingredient


Introduction

I doubled the spices (without changing the salt), added mushrooms, and used sharp cheddar cheese in this makeover. This is a very tasty way to get protein and fiber! I doubled the spices (without changing the salt), added mushrooms, and used sharp cheddar cheese in this makeover. This is a very tasty way to get protein and fiber!
Number of Servings: 4

Ingredients

    2 cup Unsalted Chicken Broth
    9 tbsp Lentils, uncooked
    6 tbsp Brown Rice, uncooked
    3/4 cup, chopped Onions (about 1/2 of a medium onion)
    3 tbsp Cooking White Wine or a dry white wine of your choice
    1-4 ounce can of Portabella Mushrooms pieces
    1 tsp Basil
    1/8 tsp Salt
    1/2 tsp Oregano, ground
    1/4 tsp Thyme, ground
    1/4 tsp Garlic powder
    1/2 tsp Pepper, black
    1/2 cup finely shredded sharp cheddar cheese

Tips

I served this as a side to my Chinese 5-Spice pork loin roast. Don't forget to stir the lentils and rice every half hour and keep an eye on the last half hour so that it doesn't get too dry.


Directions

In a 1-1/2 quart baking dish, combine all of the ingredients.
Cover and bake at 350*F for 1-1/2 to 2 hours or until lentils and rice are tender and liquid is absorbed, stirring each half hour.
Makes 4-1 cup servings.


Serving Size: 4-1 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user DAVENOHE.