Directions:
- In a 3-quart saucepan, cook onion in oil till crisp-tender, about 5 to 10 minutes.
- Add broth, rice, lentils, potato, carrot, raisins, and seasonings.
- Cook until rice and lentils are almost tender, about 10 to 15 minutes.
- Stir in the bell pepper and peas.
- Cover and cook about 5-10 minutes more, or until the liquid is absorbed and the rice and lentils are tender.
- Let stand 5 minutes before serving.
- I sometimes use this rice to make stuffed peppers.
- I put rice in peppers and pour canned spaghetti sauce (I usually add about 1/8 cup water to this) over, cover and bake about 45 to 60 minutes.
- I also use leftover rice to make veggie burgers.
- Enjoy!
- For Vegetarian/Vegan do not use chicken broth.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 419.01 Kcal (1754 kJ) | ||
| Calories from fat | 38.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.29g | 7% | |
|---|---|---|---|
| Sodium | 807.4mg | 34% | |
| Potassium | 818.22mg | 17% | |
| Total Carbs | 81.66g | 27% | |
| Sugars | 5.93g | 24% | |
| Dietary Fiber | 13.91g | 56% | |
| Protein | 12.5g | 25% | |
| Vitamin C | 71.8mg | 120% | |
| Vitamin A | 1.4mg | 47% | |
| Iron | 24.9mg | 138% | |
| Calcium | 84.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 85.75 Kcal (359 kJ) | ||
| Calories from fat | 7.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.88g | 7% | |
|---|---|---|---|
| Sodium | 165.23mg | 34% | |
| Potassium | 167.44mg | 17% | |
| Total Carbs | 16.71g | 27% | |
| Sugars | 1.21g | 24% | |
| Dietary Fiber | 2.85g | 56% | |
| Protein | 2.56g | 25% | |
| Vitamin C | 14.7mg | 120% | |
| Vitamin A | 0.3mg | 47% | |
| Iron | 5.1mg | 138% | |
| Calcium | 17.2mg | 8% | |
* 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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