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Orzo-Lentil Rice

 Orzo-Lentil Rice
A tender medley of pasta, lentils and rice partners perfectly with a meat or vegetarian entrĂ©e. Herbs and chopped veggies add interest to the side dish. —Misty Scondras, Dalton, Pennsylvania
8 ServingsPrep: 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.
Nutritional Facts: 3/4 cup equals 244 calories,

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Orzo-Lentil Rice (continued)

Nutritional Facts: 3 g fat (1 g saturated fat), 5 mg cholesterol, 320 mg sodium, 46 g carbohydrate, 5 g fiber, 8 g protein.