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Lentil Rice And Prune Pilaf

Magical.Palate's picture
  Brown rice 1 Cup (16 tbs)
  Water 8 Cup (128 tbs)
  Lentils 1 Cup (16 tbs)
  Prunes 2 Cup (32 tbs)
  Honey 1 Tablespoon
  Lemon juice 3 Tablespoon
  Cinnamon stick 1
  Cloves 3
  Unsalted butter 3 Tablespoon
  Dried mint 1⁄4 Teaspoon
  Tarragon 1⁄8 Teaspoon

Cook rice in 2 cups water about 35 minutes, or until tender and all water is absorbed.
While rice is cooking, cook lentils in another saucepan in 4 cups water about 25 minutes, or until they are just tender but firm.
Drain and combine with rice.
In a saucepan, combine prunes, 2 cups water, honey, lemon juice, cinnamon stick, and cloves.
Cook 20 minutes.
Drain prunes, reserving the liquid.
Remove seeds and cut into quarters.
Add to rice and lentil mixture and stir in butter, mint, and tarragon.
Strain the reserved prune juice and add enough to moisten the dish.
Simmer 3 to 5 minutes and serve.

Recipe Summary

Main Dish
Gourmet, Healthy

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 429 Calories from Fat 65

% Daily Value*

Total Fat 7 g11.5%

Saturated Fat 4.1 g20.6%

Trans Fat 0 g

Cholesterol 16.1 mg5.4%

Sodium 7.1 mg0.3%

Total Carbohydrates 83 g27.7%

Dietary Fiber 15.3 g61%

Sugars 25 g

Protein 12 g24.1%

Vitamin A 13.6% Vitamin C 9%

Calcium 6.4% Iron 21%

*Based on a 2000 Calorie diet

Lentil Rice And Prune Pilaf Recipe