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Categories: Sides, Vegetarian

Brown rice with lentils

Brown rice with lentils
Los Angeles Times

White rice is nice, but brown rice has a chewy texture and a richer, nuttier taste. Brown rice is a good source of vitamin E, fiber and carbohydrates. Combined with lentils, it makes a flavorful salad rich in vitamins and ... Read more

Total time: 1 hour 20 minutes | Makes about 7 cups
  • 1 cup brown rice
  • Water
  • 1 cup green lentils
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • Nonstick cooking spray
  • 1 cup diced carrots
  • 1/2 pound mushrooms, diced
  • 1 tomato, chopped
  • 3 green onions, chopped
  • Juice of 1/2 lemon
  • 1/3 cup chopped cilantro
  • 1 teaspoon salt

Step 1Place rice in steamer with 1 1/4 cups water. Cover and steam until rice is tender and water absorbed, 55 minutes to 1 hour. (Or place rice in saucepan with 2 cups water, bring to boil, cover and simmer over low heat until rice is tender, about 45 minutes.)

Step 2Combine lentils and 2 cups water in saucepan. Heat to boiling, reduce heat and simmer until lentils are tender, 30 to 35 minutes. Add more water toward end of cooking, if necessary. Drain and set aside.

Step 3Saute onion and garlic in skillet sprayed with nonstick cooking spray over medium-low heat until tender, 2 to 3 minutes. Stir in carrots and 1/2 cup water. Bring to simmer, cover, and cook until carrots are just tender, about 5 minutes. Stir in mushrooms. Cook and stir about 1 minute.

Step 4Combine rice and lentils in serving bowl. Stir in onion mixture, then tomato, green onions, lemon juice and cilantro. Season with salt.

Each (1-cup) serving:
237 calories; 368 mg sodium; 0 cholesterol; 1 gram fat; 47 grams carbohydrates; 12 grams protein; 2.53 grams fiber.
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