Herbed Lentil Pilaf Recipes

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HERBED FARRO PILAF



Herbed Farro Pilaf image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 tablespoon canola oil
1/4 cup broken spaghetti, linguine or orzo
3/4 cup farro
1 shallot, finely chopped
1 1/2 cups low-sodium chicken or vegetable stock
1/4 teaspoon kosher salt
1/4 cup chopped parsley
2 teaspoons chopped fresh thyme or oregano

Steps:

  • In a medium saucepan, heat the canola oil over medium-high heat. Add the pasta and cook, stirring frequently, just until it turns golden brown, about 2 minutes. Stir in the farro and shallots and continue to cook, stirring, 2 more minutes. Stir in the chicken stock and salt and bring to a boil. Lower the heat, cover the pan and simmer until the farro is very tender, about 35 minutes. Check the farro towards the end of cooking and add 1 to 2 tablespoons water if the pan dries out before the farro is tender.
  • Top with the parsley and thyme, fluff with a fork and serve.

HERBED LENTIL PILAF



Herbed Lentil Pilaf image

A great side. Recipe adapted from "more gluten-free and easy" cookbook by Robyn Russell. 1 Aussie tablespoon = 4 teaspoons. Serves 6 as a side dish.

Provided by Jubes

Categories     Lentil

Time 50m

Yield 6 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
1 red onion, diced (spanish onion)
1 tablespoon ground coriander
2 teaspoons crushed garlic
1 cup basmati rice (200 grams)
400 g lentils, rinsed and drained (14 oz tin)
3 spring onions, finely chopped (scallions or green onions)
1/4 cup parsley, chopped
1/4 cup coriander leaves, chopped (cilantro)
1/4 cup mint, choppd
1/3 cup olive oil
2 tablespoons currants
2 tablespoons lemon juice
2 teaspoons white wine vinegar or 2 teaspoons rice vinegar
1 pinch sweet paprika
1/2 teaspoon salt
1/2 teaspoon black pepper, freshly ground

Steps:

  • In a large saucepan, heat the oil and cook the red onion, ground coriander and garlic over a low heat for 5 minutes, or until the onion has softened.
  • Stir in the rice and 2 cups of water (17 fl oz). Cover the pan and bring to the boil.
  • Reduce the heat and simmer gently for approx 10 minutes, or until all the liquid has been absorbed.
  • Remove the pan from the heat, fluff the rice with a fork amd leave covered for another 10 minutes.
  • Meanwhile, make the dressing. In a glass jar with a lid, combine all of the dressing ingredients and shake vigorously to mix.
  • Add the rinsed and drained lentils to the rice along with the chopped spring onions and herbs. Pour over the dressing and mix well.

Nutrition Facts : Calories 363.8, Fat 17.9, SaturatedFat 2.5, Sodium 203.2, Carbohydrate 43.5, Fiber 7.9, Sugar 4.6, Protein 9.3

HERBED BULGUR-LENTIL PILAF



Herbed Bulgur-Lentil Pilaf image

Provided by Ellie Krieger

Categories     side-dish

Time 1h30m

Yield 4 servings, 1 serving equals 1 cup pilaf

Number Of Ingredients 13

1/2 cup green lentils
1 cup bulgur
4 cups low-sodium chicken broth
1 tablespoons plus 2 teaspoons olive oil
1 small red onion, finely diced (1 cup)
1 yellow pepper, seeded and finely diced
3 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh chives
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place lentils and 2 cups broth in a small saucepan and bring to a boil. Boil 5 minutes, then reduce to a simmer and cook until lentils are tender and most liquid is dissolved, about 30 minutes. Drain any remaining liquid. While lentils are cooking, place bulgur and remaining 2 cups chicken broth in another small saucepan and bring to a boil. Reduce heat and simmer until most liquid is dissolved and bulgur is tender, about 13 to15 minutes. Remove from heat and fluff with a fork. Add the bulgur to the lentils.
  • Heat 2 teaspoons of the oil in a skillet over medium heat. Add onions and cook, stirring, until tender, about 5 minutes. Add peppers and cook until peppers are tender, another 5 minutes. Add the onion mixture to bulgur-lentil mixture. Stir in parsley, basil, chives, lemon zest, lemon juice remaining 1 tablespoon olive oil, salt and pepper and toss to incorporate.

Nutrition Facts : Calories 300 calorie, Fat 8 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 370 milligrams, Carbohydrate 47 grams, Fiber 11 grams, Protein 15 grams, Sugar 3 grams

HERBED LENTILS AND RICE



Herbed Lentils and Rice image

Looking for dishes that are both healthy and yummy, Judy Manbeck latched on to lentils, "I'm trying to incorporate more legumes and whole grains into our diet, so this blend of lentils and rice is perfect," she writes from Chanute, Kansas.

Provided by Taste of Home

Categories     Side Dishes

Time 1h40m

Yield 4 servings.

Number Of Ingredients 12

2-2/3 cups reduced-sodium chicken broth or vegetable broth
3/4 cup dried lentils, rinsed
3/4 cup chopped onion
1/2 cup uncooked brown rice
1/4 cup dry white wine or additional broth
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1 cup shredded reduced-fat Swiss cheese, divided

Steps:

  • In a bowl, combine the first 11 ingredients; stir in 1/2 cup cheese. Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 1-1/2 to 2 hours or until lentils and rice are tender and liquid is absorbed, stirring twice. Uncover; sprinkle with remaining cheese. Bake 2-3 minutes longer or until cheese is melted.

Nutrition Facts : Calories 329 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 601mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 12g fiber), Protein 22g protein. Diabetic Exchanges

HERBED BULGAR-LENTIL PILAF



Herbed Bulgar-Lentil Pilaf image

Make and share this Herbed Bulgar-Lentil Pilaf recipe from Food.com.

Provided by EnjoyingLife

Categories     Grains

Time 1h10m

Yield 4 , 4 serving(s)

Number Of Ingredients 14

1/2 cup green lentil
1 cup Bulgar wheat
4 cups low sodium chicken broth
1 tablespoon olive oil, plus
2 teaspoons olive oil
1 small red onion, finely diced (1 cup)
1 yellow pepper, seeded and finely diced
3 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh chives
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place lentils and 2 cups broth in a small saucepan and bring to a boil. Boil 5 minutes, then reduce to a simmer and cook until lentils are tender and most liquid is dissolved, about 30 minutes. Drain any remaining liquid. While lentils are cooking, place bulgur and remaining 2 cups chicken broth in another small saucepan and bring to a boil. Reduce heat and simmer until most liquid is dissolved and bulgur is tender, about 13 to15 minutes. Remove from heat and fluff with a fork. Add the bulgur to the lentils.
  • Heat 2 teaspoons of the oil in a skillet over medium heat. Add onions and cook, stirring, until tender, about 5 minutes. Add peppers and cook until peppers are tender, another 5 minutes. Add the onion mixture to bulgur-lentil mixture. Stir in parsley, basil, chives, lemon zest, lemon juice remaining 1 tablespoon olive oil, salt and pepper and toss to incorporate.

Nutrition Facts : Calories 233.8, Fat 7.6, SaturatedFat 1.3, Sodium 369.7, Carbohydrate 31.2, Fiber 10.3, Sugar 1.8, Protein 13.2

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