Lentil Rice Medley Recipe

Lentil Rice Medley Recipe
Photo by: Taste of Home
Rating

33% would make again

With so many fresh ingredients, this medley pairs well with milder foods, such as chicken or fish, and can easily stand alone as a main dish. Writes Dee Fifer of Commerce City, Colorado, “This lentil recipe that I make often for my family and company is always enjoyed.”

This recipe is:

Healthy

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  • 12 Servings
  • Prep: 25 min. Cook: 35 min.

Ingredients

  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon Crisco® Light Olive Oil or Canola Oil
  • 3 medium carrots, chopped
  • 1 cup dried lentils, rinsed
  • 1/2 cup uncooked brown rice
  • 3-1/4 cups water
  • 1-1/2 teaspoons salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 3 cups fresh broccoli florets
  • 1 small zucchini, chopped
  • 1 can (8 ounces) tomato sauce
  • 1 medium tomato, chopped

Directions

  • In a large nonstick skillet coated with cooking spray, saute onion and garlic in oil for 1 minute. Add carrots; cook 2 minutes longer. Add lentils and rice; cook and stir for 2 minutes. Stir in the water and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
  • Stir in broccoli and zucchini; return to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until lentils and rice are tender, stirring occasionally. Stir in tomato sauce and tomato; heat through. Yield: 12 servings.

Nutrition Facts: 2/3 cup equals 120 calories, 2 g fat (trace saturated fat), 0 cholesterol, 396 mg sodium, 21 g carbohydrate, 7 g fiber, 7 g protein. Diabetic Exchanges: 1 starch, 1 vegetable.

Lentil Rice Medley published in Light & Tasty December/January 2007, p63

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Lentil Rice Medley Recipe

Lentil Rice Medley

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