Directions:
- Heat the olive oil in a large wide saucepan on medium heat.
- Add the onion, cumin seeds and rice and cook; about 8-10 minutes.
- Add the garlic; stirring for 1 minute longer.
- Pour in the broth and bring to a boil. Add salt to taste. Stir mixture, cover and reduce heat to low. Cook for about 20 minutes or until liquid is absorbed.
- Remove lid and stir in the lentils and the currants with the rice.
- Sprinkle with black pepper; garnish with parsley and lemon slices.
- Note: Serves four as a side dish or serves two as a main dish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 275.55 Kcal (1154 kJ) | ||
| Calories from fat | 92.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.27g | 16% | |
|---|---|---|---|
| Cholesterol | 1.08mg | 0% | |
| Sodium | 556.91mg | 23% | |
| Potassium | 291.6mg | 6% | |
| Total Carbs | 43.7g | 15% | |
| Sugars | 7.5g | 30% | |
| Dietary Fiber | 2.97g | 12% | |
| Protein | 4.96g | 10% | |
| Vitamin C | 4.2mg | 7% | |
| Iron | 25.3mg | 141% | |
| Calcium | 31.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 131.66 Kcal (551 kJ) | ||
| Calories from fat | 44.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.91g | 16% | |
|---|---|---|---|
| Cholesterol | 0.51mg | 0% | |
| Sodium | 266.09mg | 23% | |
| Potassium | 139.33mg | 6% | |
| Total Carbs | 20.88g | 15% | |
| Sugars | 3.58g | 30% | |
| Dietary Fiber | 1.42g | 12% | |
| Protein | 2.37g | 10% | |
| Vitamin C | 2mg | 7% | |
| Iron | 12.1mg | 141% | |
| Calcium | 15.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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