Rice And Lentils Italiano
|Vegetable oil||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Long grain white rice||8 Ounce|
|Dried lentils||6 Ounce|
|Low sodium vegetable broth||4 Cup (64 tbs)|
|Chopped green bell pepper||1 Cup (16 tbs)|
|Chopped celery with leaves||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped carrot||1⁄2 Cup (8 tbs)|
|Garlic||4 Clove (20 gm), minced|
|Canned crushed tomatoes||3 Cup (48 tbs)|
|Dried basil||1 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
|Thinly sliced onion||1⁄2 Cup (8 tbs) (Red Colored)|
1. In large saucepan, heat oil; add rice and lentils, stirring to coat; cook over medium heat, 3 minutes. Stir in broth; bring to a boil. Reduce heat; cover and simmer until most of liquid is absorbed, 25 to 30 minutes. Remove from heat; let stand 5 minutes.
medium-low heat, stirring occasionally, 20 minutes.
2. Meanwhile, to prepare sauce, spray medium saucepan with nonstick cooking spray; add bell pepper, celery, onion, carrot, and garlic. Cook over medium heat, stirring occasionally, until onion is translucent, about 5 minutes. Add remaining ingredients except red onion; cook over medium-low heat, stirring occasionally, 20 minutes.