Ricepilafwithlentilsandsplitpeas Recipes

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LENTIL-AND-RICE PILAF



Lentil-and-Rice Pilaf image

The recipe for this savory side dish comes from Norm Matthews of Junction City, Kansas.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 50m

Number Of Ingredients 6

2 tablespoons olive oil
2 thinly sliced onions
Coarse salt and ground pepper
1 1/2 cups brown lentils
1 cup long-grain rice
3 cups reduced-sodium canned vegetable broth

Steps:

  • In a 10-inch skillet, heat olive oil over medium heat. Add onions; reduce heat to medium-low. Cook, stirring occasionally, until onions are golden and caramelized, 35 to 40 minutes. Season with coarse salt and ground pepper.
  • Meanwhile, in a 3-quart saucepan, bring 5 cups water to a boil. Stir in brown lentils; reduce heat to a simmer. Cook until tender, 10 to 12 minutes. Drain; rinse pan.
  • Return lentils to pan; add long-grain rice and vegetable broth. Bring to a boil; reduce to a simmer. Cook until rice is tender and has absorbed liquid, 10 to 12 minutes. Season with salt and pepper. Scatter onions on pilaf.

RICE PILAF WITH LENTILS AND SPLIT PEAS



Rice Pilaf With Lentils and Split Peas image

Make and share this Rice Pilaf With Lentils and Split Peas recipe from Food.com.

Provided by Barb 3663

Categories     < 30 Mins

Time 30m

Yield 12 , 12 serving(s)

Number Of Ingredients 20

2 cups diced onions
4 garlic cloves
1/2 teaspoon salt
1 1/2 cups brown rice
1/2 cup lentils
1/2 cup dried split peas
2 tablespoons fennel seeds
1 tablespoon coriander
1 teaspoon pepper
1/2 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon turmeric
1 teaspoon allspice
2 teaspoons ginger
6 cups water
1 tablespoon sesame oil
6 vegetable bouillon cubes
3 bay leaves
1/4 cup pine nuts, toasted
1 cup celery, diced

Steps:

  • Spray a heavy, wide pan with a tight-fitting lid with non-stick cooking spray. Add onion, garlic and salt. Sweat until aromatic, stirring constantly.
  • Add rice and stir to coat. Continue stirring until rice smells nutty.
  • Add water, sesame oil, bouilion cubes, lentils, peas, spices and bay leaf. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Remove from heat and let stand 5 to 10 minutes.
  • Remove Bay leaf.
  • Fluff with a fork, Mix in pine nuts and celery. Serve.

Nutrition Facts : Calories 172.4, Fat 4.2, SaturatedFat 0.5, Sodium 112.7, Carbohydrate 29.1, Fiber 4.9, Sugar 2.5, Protein 5.6

LEBANESE LENTIL-AND-RICE PILAF WITH BLACKENED ONIONS



Lebanese Lentil-and-Rice Pilaf with Blackened Onions image

Categories     Onion     Rice     Side     Sauté     Vegetarian     Yogurt     Ramadan     Spice     Lentil     Fall     Healthy     Simmer     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 14

4 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 teaspoons ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
2 14-ounce cans vegetable broth
3/4 cup dried lentils, rinsed, picked over
3/4 cup long-grain white rice
2 large onions, sliced
3 tomatoes, quartered lengthwise
1 cucumber, peeled, cut into rounds
Plain yogurt
Chopped fresh mint

Steps:

  • Heat 2 tablespoons oil in large saucepan over medium-high heat. Add chopped onion and next 4 ingredients; sauté until onion softens, about 4 minutes. Add broth and lentils; bring to boil. Reduce heat to medium-low and simmer, covered, 10 minutes. Stir in rice; return to boil. Reduce heat to medium-low; cover and cook until liquid is absorbed and rice and lentils are tender, about 15 minutes longer.
  • Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add sliced onions; sauté until soft and beginning to blacken, about 20 minutes.
  • Season pilaf to taste with salt and pepper. Transfer to plates; top with blackened onions. Place tomatoes and cucumber alongside. Top pilaf with dollop of yogurt. Sprinkle with mint.

RICE PILAF WITH PEAS AND PINE NUTS



Rice Pilaf with Peas and Pine Nuts image

Categories     Nut     Rice     Side     Quick & Easy     High Fiber     Pine Nut     Pea     Bon Appétit     Peanut Free     Soy Free     No Sugar Added

Yield Serves 2

Number Of Ingredients 7

1 tablespoon butter
1/2 onion, finely chopped
3/4 cup long-grain white rice
1/2 teaspoon ground turmeric
2 cups canned chicken broth
1/2 cup frozen peas
1/4 cup toasted pine nuts

Steps:

  • Melt butter in heavy medium saucepan over medium heat. Add chopped onion and sauté until tender, about 3 minutes. Add rice and turmeric and stir 1 minute. Mix in broth. Cover and simmer over low heat until rice is almost tender, about 15 minutes. Add peas, cover and continue simmering until rice is tender and liquid is absorbed, about 5 minutes. Season with salt and pepper. Transfer to bowl and sprinkle with toasted pine nuts.

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

LENTIL PILAF



Lentil Pilaf image

Make and share this Lentil Pilaf recipe from Food.com.

Provided by Cypriot Cook

Categories     Rice

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 cups lentils, washed thoroughly
8 cups water
1 tablespoon salt
1/2 cup rice, washed thoroughly
1 cup onion, chopped
1/4 cup olive oil
1/4 cup vegetable oil
1/4 cup vinegar (balsamic perhaps) (optional)

Steps:

  • Clean the lentils with fresh cold water to avoid foaming when cooking.
  • Mix 2 cups of lentils with the 8 cups of water and 1 tablespoon of salt.
  • Heat on high, uncovered for approximately 30 minutes, mixing slightly every 10 minutes, removing any foam that may have come up.
  • After the lentils turn tender and soft (not melted), make sure there is only about 2 cups of water remaining (add or remove water).
  • Add the half cup of rice. Cook for 10 mins at medium fire.
  • Simultaneously with the rice, fry the chopped cup of onion in the olive oil and vegetable oil until golden brown (should be about 10 minutes).
  • After the 10 minutes pass, slowly pour the oil and onion over the lentils and rice. Lower the heat to Low, and let it lay for 10 minutes (do NOT mix).
  • After the 10 minutes pass, add the quarter cup of vinegar and mix everything.
  • Cover with a thick clean kitchen towel and leave covered for about 10 minutes.
  • After the 15 minutes pass, you should have a thick pilaf of lentils and rice, with onions showing up here and there.

Nutrition Facts : Calories 305.6, Fat 18.5, SaturatedFat 2.5, Sodium 1175, Carbohydrate 28.7, Fiber 5.9, Sugar 2.3, Protein 7.3

LENTILS AND RICE WITH TVP



Lentils and Rice with TVP image

Lentils, rice, and TVP (textured vegetable protein) cooked in broth with onion and spices.

Provided by Lily9753

Categories     100+ Everyday Cooking Recipes

Time 50m

Yield 6

Number Of Ingredients 12

1 cup brown lentils
3 cups water
1 ½ teaspoons olive oil
1 medium onion, chopped
1 cup long grain white rice
½ cup texturized vegetable protein (TVP)
4 ½ teaspoons chicken bouillon granules
1 teaspoon curry powder
1 teaspoon ground cumin
2 tablespoons dried parsley flakes
2 ½ cups water
black pepper to taste

Steps:

  • Combine lentils with 3 cups of water in a large saucepan and bring to a boil. Once boiling, reduce heat to medium-low, and simmer uncovered for 10 minutes. Meanwhile, heat the olive oil in a skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes.
  • Once the lentils have simmered for 10 minutes, stir in the cooked onion along with the rice, TVP, chicken bouillon, curry powder, cumin, parsley flakes, and 2 1/2 cups of water. Return to a boil over high heat, then remove from the heat, cover, and let stand for 20 minutes. Do not remove the lid during this time. After 20 minutes, remove the lid and stir before serving.

Nutrition Facts : Calories 283 calories, Carbohydrate 47.2 g, Cholesterol 0.2 mg, Fat 2.4 g, Fiber 11.3 g, Protein 18.7 g, SaturatedFat 0.4 g, Sodium 386.2 mg, Sugar 1.8 g

LENTILS AND RICE WITH CARAMELIZED ONIONS RECIPE BY TASTY



Lentils and Rice With Caramelized Onions Recipe by Tasty image

Here's what you need: medium red onion, olive oil, water, medium red onion, garlic, olive oil, green lentil, long grain rice, salt, cumin, cinnamon, bay leaf, fresh parsley, lemon, greek yogurt

Provided by Andrew Ilnyckyj

Categories     Dinner

Yield 4 servings

Number Of Ingredients 15

1 medium red onion, thinly sliced
1 tablespoon olive oil
3 ½ cups water
½ medium red onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
1 cup green lentil
1 cup long grain rice
1 teaspoon salt
1 teaspoon cumin
½ teaspoon cinnamon
1 bay leaf
1 bunch fresh parsley
1 lemon
½ cup greek yogurt

Steps:

  • In a large pot, sauté the diced red onion and minced garlic in 1 tablespoon of olive oil until translucent, about 5 minutes.
  • Add the water, green lentils, and salt to the large pot. Bring to a boil.
  • Cover with lid and simmer for 10 minutes.
  • To make the caramelized onions, heat a tablespoon of olive oil over low heat and add the onion slices, stirring occasionally until completely soft, dark brown, and caramelized.
  • NOTE: This will take about 30 minutes. The onions should become very dark and tacky when finished. Stir often to avoid burning.
  • Add the rice, cumin, cinnamon, and bayleaf to the lentils. Stir.
  • Cook covered for about 15 minutes, or until rice is cooked.
  • Serve lentils and rice topped with the caramelized onions, chopped fresh parsley, lemon wedges, and Greek yogurt if desired.
  • Enjoy!

Nutrition Facts : Calories 473 calories, Carbohydrate 82 grams, Fat 8 grams, Fiber 7 grams, Protein 20 grams, Sugar 8 grams

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