Orzo-Lentil Rice Recipe

Orzo-Lentil Rice Recipe photo by Taste of Home

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A tender medley of pasta, lentils and rice partners perfectly with a meat or vegetarian entrée. Herbs and chopped veggies add interest to the side dish. —Misty Scondras, Dalton, Pennsylvania

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Orzo-Lentil Rice Recipe

Prep: 15 min. Cook: 40 min.

Yield: 8 Servings

15 40 55

Ingredients

1 small onion, chopped
1 celery rib, chopped
1/4 cup finely chopped carrot
1/4 cup finely chopped sweet red pepper
4 teaspoons butter
5 cups water
1/2 cup dried lentils, rinsed
1 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
1/4 teaspoon rubbed sage
1/4 teaspoon pepper
1 cup uncooked orzo pasta
1 cup uncooked long grain rice

Directions

In a large saucepan, saute the onion, celery, carrot and red pepper in butter until tender. Stir in the water, lentils and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Stir in pasta and rice. Bring to a boil; cover and cook 15-20 minutes longer or until pasta and rice are tender. Yield: 8 servings.

Nutritional Facts 3/4 cup equals 244 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 320 mg sodium, 46 g carbohydrate, 5 g fiber, 8 g protein.

Originally published as Orzo-Lentil Rice in Country Woman October/November 2010, p41