BROWN RICE AND LENTILS
Brown rice and lentils is a delicious meal or easy side dish requiring only 5 ingredients and one pot. Healthy whole grains and legumes packed with protein and fiber and perfect for feeding a crowd.
Provided by Shane Martin
Categories Vegan Side Dish Recipes
Time 55m
Number Of Ingredients 6
Steps:
- Preheat a medium saucepan or large skillet over medium heat. Add the onion and sauté for 2-3 minutes or until the onions are soft and begin to just turn brown.
- Add the rice, lentils, water (vegetable broth), and salt and pepper. Increase to medium-high heat. Bring everything to a boil then lower heat, cover, and simmer.
- Cook for 45 minutes or until the rice and lentils are tender and the liquid has been absorbed. Keep in mind, depending on your appliance or cookware, the cook time may vary.
- Remove from the heat and let sit for 10 minutes before serving.
Nutrition Facts : Calories 379 calories, Sugar 3.6 g, Sodium 137.7 mg, Fat 1.8 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 74.8 g, Fiber 8.6 g, Protein 16.2 g, Cholesterol 0 mg
BROWN RICE WITH LENTILS
In just a few moments, I can have this homey side dish in the oven, leaving me plenty of time to attend to the rest of my meal.-Michele Doucette, Stephenville, Newfoundland and Labrador
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a 1-1/2 qt. baking dish coated with cooking spray, combine the first 10 ingredients. Cover and bake at 350° for 40 minutes. , Stir in the tomatoes and salt. Cover and bake for 20-30 minutes longer or until rice and lentils are tender. Remove and discard bay leaf. Sprinkle with cheese. Bake, uncovered, for 5-8 minutes or until cheese melts.
Nutrition Facts : Calories 169 calories, Fat 1g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 427mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 7g fiber), Protein 10g protein. Diabetic Exchanges
WHOLE RICE AND LENTILS (MAJADARA)
One of my 'Israeli' recipes that I've adapted for whole rice (that in my opinion needs more seasoning). Good as a whole meal or as a side dish. Freezes fairly well, too.
Provided by shari p.
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Heat olive oil in a pot over medium heat; cook and stir onion and garlic until onion has softened, 5 to 7 minutes. Add ginger and stir until fragrant, 1 minute. Add brown rice and stir to coat rice with oil.
- Stir lentils, cumin, salt, black pepper, and cinnamon into rice mixture; cover with water. Place lid on pot and simmer over low heat until lentils are tender and rice has absorbed the water, about 45 minutes.
Nutrition Facts : Calories 206.8 calories, Carbohydrate 28.5 g, Fat 7.6 g, Fiber 6.3 g, Protein 7.1 g, SaturatedFat 1.1 g, Sodium 296.3 mg, Sugar 1.9 g
BROWN RICE AND LENTILS
Got this from a friend. You need to know that you like cumin before you try it. I do and make this often for a delicious veggie lunch.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a big skillet, add olive oil and heat over medium-high heat.
- Add in the onion, garlic, carrot, cumin, and coriander.
- Saute, stirring frequently, for 3 minutes or until the onion is limp.
- Add the rice and lentils; saute fo 2 minutes.
- Add the water and salt; cover and bring to a boil.
- Lower heat and simmer about 40 minutes or until the rice and lentils are tender.
- Fluff mixture with a fork.
- Stir in the scallion and cilantro.
- Dry the skillet lid; place a crumpled paper towel over the rice, replace the lid and let stand for 5 minutes before serving.
Nutrition Facts : Calories 468.2, Fat 9.6, SaturatedFat 1.4, Sodium 607.8, Carbohydrate 80.5, Fiber 14.6, Sugar 2.9, Protein 15.6
BROWN RICE AND LENTILS
Enjoy this easy side dish that's made with rice and lentils.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- In 2-quart saucepan, melt butter over medium heat. Cook onion and garlic in butter about 3 minutes, stirring occasionally, until onion is tender.
- Stir in lentils, rice, broth, water and pepper sauce. Heat to boiling; reduce heat. Cover and simmer about 50 minutes, adding water if necessary, until rice is tender and liquid is absorbed.
- Stir in bell pepper. Sprinkle with cheese.
Nutrition Facts : Calories 300, Carbohydrate 39 g, Cholesterol 25 mg, Fiber 8 g, Protein 13 g, SaturatedFat 5 g, ServingSize 1 Serving (about 1 cup), Sodium 560 mg, Sugar 3 g, TransFat 0 g
LENTIL AND BROWN RICE CASSEROLE
Looking for a warm and filling casserole idea for dinner tonight? Then check out this rice, green beans and dried lentils recipe that's ready in just over an hour.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h40m
Yield 6
Number Of Ingredients 5
Steps:
- Heat oven to 375°. Mix lentils, rice and broth in 2-quart casserole. Cover and bake 1 hour.
- Stir in frozen green beans. Cover and bake about 30 minutes or until liquid is absorbed and rice is tender. Sprinkle with cheese.
Nutrition Facts : Calories 225, Carbohydrate 35 g, Cholesterol 20 mg, Fiber 9 g, Protein 14 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 800 mg
LENTIL AND BROWN RICE SOUP
Steps:
- In a heavy kettle combine the broth, 3 cups water, the lentils, the rice, the tomatoes with the reserved juice, the carrots, the onion, the celery, the garlic, the basil, the orégano, the thyme, and the bay leaf, bring the liquid to a boil, and simmer the mixture, covered, stirring occasionally, for 45 to 55 minutes, or until the lentils and rice are tender. Stir in the parsley, the vinegar, and salt and pepper to taste and discard the bay leaf. The soup will be thick and will thicken as it stands. Thin the soup, if desired, with additional hot chicken broth or water.
LOVELY LENTILS WITH BROWN RICE
Make and share this Lovely Lentils With Brown Rice recipe from Food.com.
Provided by FrVanilla
Categories Lentil
Time 25m
Yield 24 cubes
Number Of Ingredients 8
Steps:
- Place all ingredients in a medium saucepan. Cover and bring to a boil over medium-high heat. Reduce heat and simmer until the rice is cooked and carrots are tender, about 20 minutes.
- Transfer to bowl. Using an immersion blender. Purée to desired consistency, adding more water to thin if necessary.
- To store, spoon puréed mixture into 2 ice cube trays and freeze. Once frozen, transfer cubes to a labelled freezer bag or storage container.
Nutrition Facts : Calories 28.1, Fat 0.2, Sodium 9.9, Carbohydrate 5.6, Fiber 1.3, Sugar 0.7, Protein 1.1
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