1/1 Photo of Middle Eastern Rice and Lentils
This protein rich dish will add a flavorful accent to broiled or grilled lamb chops or steaks. A combination of cinnamon, cumin, and cloves gives the dish a spicy Middle Eastern taste and aroma. Toss any cold leftovers with a mustard vinaigrette for an easy luncheon salad, or use it to make stuffed peppers!
My Private Note
Units: US | Metric
- 3/4 cup coarsely chopped onion
- 1 tablespoon vegetable oil
- 3 1/2 cups chicken broth (or 3 1/2 cups water plus 1 tsp. salt I usually add veg. cube)
- 3/4 cup uncooked white rice
- 1/2 cup dried lentils, rinsed and picked over
- 1 cup diced peeled baking potato
- 3/4 cup diced peeled carrot
- 1/2 cup raisins
- 3/4 teaspoon ground black pepper
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground cloves
- 1 cup diced red bell pepper
- 3/4 cup frozen green pea
- 1In a 3-quart saucepan, cook onion in oil till crisp-tender, about 5 to 10 minutes.
- 2Add broth, rice, lentils, potato, carrot, raisins, and seasonings.
- 3Cook until rice and lentils are almost tender, about 10 to 15 minutes.
- 4Stir in the bell pepper and peas.
- 5Cover and cook about 5-10 minutes more, or until the liquid is absorbed and the rice and lentils are tender.
- 6Let stand 5 minutes before serving.
- 7I sometimes use this rice to make stuffed peppers.
- 8I 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.
- 9I also use leftover rice to make veggie burgers.
- 11For Vegetarian/Vegan do not use chicken broth.
Browse Our Top White Rice Recipes
You Might Also Like...View All White Rice Recipes
Nutritional Facts for Middle Eastern Rice and Lentils
Serving Size: 1 (475 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 419.3
- Calories from Fat 49
- Total Fat 5.5 g
- Saturated Fat 0.9 g
- Cholesterol 0.0 mg
- Sodium 722.1 mg
- Total Carbohydrate 77.3 g
- Dietary Fiber 12.8 g
- Sugars 17.4 g
- Protein 16.4 g