|Wild rice||450 Gram (1 Package)|
|Water||720 Milliliter (3 Cups)|
|Lentils||120 Milliliter (1/2 Cup)|
|Onion||1 , sliced in rings|
|Olive oil||60 Milliliter (1/4 Cup)|
|Red bell pepper||1 , sliced|
|Mushrooms||6 Large, sliced|
|Cilantro leaves||20 Milliliter, chopped (1/2 Cup)|
Rinse rice and add to water in a saucepan.
Bring to a boil, reduce heat and simmer for 15 minutes.
Add lentils to rice and continue cooking for about 40-45 minutes, until rice grains have popped open and lentils are tender.
In a large skillet, saute onions in olive oil for 15 minutes.
Add red bell pepper and mushrooms and continue cooking for 10 more minutes.
Add rice/lentil mixture to vegetables and cook briefly on high heat to absorb vegetable juices.
Add cilantro, salt to taste.
Serving size: Complete recipe
Calories 2689 Calories from Fat 592
% Daily Value*
Total Fat 67 g103.4%
Saturated Fat 9.3 g46.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 454.1 mg18.9%
Total Carbohydrates 435 g145.1%
Dietary Fiber 71.4 g285.7%
Sugars 27.3 g
Protein 105 g209.4%
Vitamin A 108.9% Vitamin C 308.6%
Calcium 22% Iron 111.6%
*Based on a 2000 Calorie diet