Lentil And Rice Pilaf With Onions
|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)|
Soak the lentils overnight, drain, then cook in the stock or water for 15 minutes.
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.
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 mg0.6%
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