Brown Rice With Lentils Recipe - Cooking Index
Brown Rice With Lentils Recipe - Cooking Index
| 1 cup | 160g / 5.6oz | Brown rice |
| Water | ||
| 1 cup | 237ml | Green lentils |
| 1 cup | 62g / 2.2oz | Chopped onion |
| 2 | Garlic cloves - minced | |
| Nonstick cooking spray | ||
| 1 cup | 110g / 3.9oz | Diced carrots |
| 1/2 lb | 227g / 8oz | Mushrooms - diced |
| 1 | Tomato - chopped | |
| 3 | Green onions - chopped | |
| Juice of 1/2 lemon | ||
| 1/3 cup | 5.3g / 0.2oz | Chopped cilantro |
| 1 teaspoon | 5ml | Salt |
Place rice in steamer with 1 1/4 cups water. Cover and steam until rice is tender and water absorbed, 55 minutes to 1 hour. (Or place rice in saucepan with 2 cups water, bring to boil, cover and simmer over low heat until rice is tender, about 45 minutes.)
Combine lentils and 2 cups water in saucepan. Heat to boiling, reduce heat and simmer until lentils are tender, 30 to 35 minutes. Add more water toward end of cooking, if necessary. Drain and set aside.
Saute onion and garlic in skillet sprayed with nonstick cooking spray over medium-low heat until tender, 2 to 3 minutes. Stir in carrots and 1/2 cup water.
Bring to simmer, cover, and cook until carrots are just tender, about 5 minutes. Stir in mushrooms. Cook and stir about 1 minute.
Combine rice and lentils in serving bowl. Stir in onion mixture, then tomato, green onions, lemon juice and cilantro. Season with salt.
This recipe yields about 7 cups.
Each (1-cup) serving: 237 calories; 368 mg sodium; 0 cholesterol; 1 gram fat; 47 grams carbohydrates; 12 grams protein; 2.53 grams fiber.
Source:
The Los Angeles Times, 02-02-2000
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.