UA Cooperative Extension

Lentils and Rice

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May 19, 2020

Ingredients

1 tablespoon vegetable oil

2 large onions, peeled and sliced

4 cups low-sodium chicken or vegetable broth

1 cup lentils, dry

½ cup whole grain brown rice

¼ teaspoon salt

¼ teaspoon pepper

2 tablespoons chopped cilantro (optional)

Directions

Wash hands well with soap and warm water. Wash produce well and chop as directed.

Heat the oil in a large saucepan on medium high heat.

Cook onions in the skillet until lightly golden brown.

Pour in broth, lentils, rice, salt and pepper.

Cover and bring to a boil. Reduce the heat and cook very slowly for about 30-35 minutes or until the lentils and rice are tender. Serve in a bowl. Top with chopped cilantro.

Serve immediately.

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Nutrition Facts

Serving Size1 cup
Calories360
Sodium230mg
Iron4mg
Protein20g
Cholesterol0mg
Sugar5g
Total Fat6g
Saturated Fat1g
Folate251mcg
Calcium47mg
Total Carbohydrates60g
Dietary Fiber8g