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Lentil And Rice Pilaf

Lebanese.Chef's picture
  Lentils 1 3⁄4 Cup (28 tbs)
  Onions 2 Large
  Olive oil/Nut oil 1 Cup (16 tbs)
  Water 6 Cup (96 tbs)
  Rice 2 Cup (32 tbs)
  Salt 1 Tablespoon

Prepare and wash lentils.
Slice onions finely into half circles, place in frypan with hot oil and fry until golden brown.
Remove half the onions from the pan and place on absorbent paper to drain and become crisp.
Leave the remaining onions in the pan.
Boil lentils in the water until nearly tender for approx 20-25 minutes.
Mix in rice and bring back to the boil.
Reheat the remaining onions and oil in the frypan until very hot.
Pour them, with the oil, onto the boiling lentils and rice.
Add salt, cover tightly, turn down the heat and simmer slowly until the rice is tender and all the fluid is absorbed for approx 20 minutes.
Serve hot or cold, garnished with the crisp brown onion slices.
If served cold, accompany with a tossed salad.

Recipe Summary

Difficulty Level: 
Side Dish
Cook Time: 
60 Minutes

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Average: 3.9 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 587 Calories from Fat 246

% Daily Value*

Total Fat 28 g42.8%

Saturated Fat 3.9 g19.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 735.2 mg30.6%

Total Carbohydrates 69 g23.2%

Dietary Fiber 14.7 g58.9%

Sugars 4.2 g

Protein 15 g30%

Vitamin A 0.4% Vitamin C 12.7%

Calcium 5.5% Iron 21.4%

*Based on a 2000 Calorie diet


Lentil And Rice Pilaf Recipe