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Orzo-Lentil Rice
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
8 Servings
Prep: 15 min. Cook: 40 min.
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.
Nutrition Facts:
3/4 cup equals 244 calories,
© Taste of Home 2013
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Orzo-Lentil Rice
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Nutrition Facts:
3 g fat (1 g saturated fat), 5 mg cholesterol, 320 mg sodium, 46 g carbohydrate, 5 g fiber, 8 g protein.
© Taste of Home 2013