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Lentil And Rice Pilaf With Onions Recipe
|Green lentils||8 Ounce (250 Gram)|
|Stock/Water||1 1⁄2 Pint (900 Milliliter)|
|Long grain rice||4 Ounce (125 Grain)|
|Olive oil||1⁄4 Pint (150 Milliliter)|
|Onions||8 Ounce, thinly sliced (250 Gram)|
Calories 621 Calories from Fat 286
% Daily Value*
Total Fat 32 g49.7%
Saturated Fat 4.7 g23.3%
Trans Fat 0 g
Cholesterol 1.8 mg
Sodium 287.3 mg12%
Total Carbohydrates 62 g20.6%
Dietary Fiber 18.3 g73%
Sugars 3.6 g
Protein 21 g42.4%
Vitamin A 0.7% Vitamin C 11.5%
Calcium 5.3% Iron 26.7%
*Based on a 2000 Calorie diet
Add the rice and cook for another 15 minutes or until the liquid is absorbed.
Reduce the heat to a minimum, remove the lid and cover the pan with a thick tea-cloth, and firmly replace lid.
While the rice and lentils steam and fluff up, heat the oil and fry the onions until golden-brown.
Tip the pilaff into a warm bowl or on to a plate and top with the onions.
Serve as a vegetable.