This eclectic pilaf is a real time-saver. You need to spend only about five minutes to get it going, then you can leave it alone to cook while you do other things—and you’ll have just one pan to wash.
Recipe information
Yield
serves 4, 1 3/4 cups per serving
Ingredients
Preparation
Step 1
In a medium saucepan, heat the oil over medium-high heat, swirling to coat the bottom. Cook the onion for 2 minutes, or until soft, stirring occasionally.
Step 2
Stir in the remaining ingredients. Increase the heat to high and bring to a boil. Reduce the heat and simmer, covered, for 40 minutes, or until the lentils and rice are cooked through.
Cook’s Tip
Step 3
If you want a nonvegetarian version of this dish, substitute fat-free, low-sodium chicken broth for the vegetable broth and add a little chopped skinless chicken or lower-sodium, low-fat ham with the other ingredients.
nutrition information
Step 4
(Per Serving)
Step 5
Calories: 391
Step 6
Total Fat: 4.0g
Step 7
Saturated: 0.5g
Step 8
Trans: 0.0g
Step 9
Polyunsaturated: 1.0g
Step 10
Monounsaturated: 2.5g
Step 11
Cholesterol: 0mg
Step 12
Sodium: 263mg
Step 13
Carbohydrates: 75g
Step 14
Fiber: 9g
Step 15
Sugars: 7g
Step 16
Protein: 16g
Step 17
Dietary Exchanges
Step 18
4 1/2 Starch
Step 19
1 Vegetable
Step 20
1 Very Lean Meat