Nancy's Pantry's Note:
Recipe is from Food Network - sounds so nice and healthy.
My Private Note
Units: US | Metric
- 2 cups carrots, shredded (about 4)
- 2 tablespoons fresh lemon juice
- 2 teaspoons ground cumin
- kosher salt
- fresh ground black pepper
- 1/4 cup extra-virgin olive oil
- 1 onion, halved and thinly sliced
- 2 garlic cloves, finely chopped
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 1 1/4 cups basmati rice
- 1 (15 ounce) can lentils, drained and rinsed
- 3/4 cup low-fat greek plain yogurt
- fresh cilantro, chopped for garnish
- 1Toss the carrots with the lemon juice, 1/4 teaspoons each cumin and salt, and a few grinds of black pepper in a bowl; set aside.
- 2Heat the olive oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring often, until deep golden brown, about 12 minutes. Using a slotted spoon, remove about half of the onion to a paper towel-lined plate; set aside.
- 3Add the garlic, cinnamon, cayenne and the remaining 1 3/4 teaspoons cumin to the pan with the remaining onion. Cook, stirring, 1 minute. Stir in the rice and 3/4 teaspoons salt. Add 2 1/2 cups water and bring to a boil. Reduce the heat to low, cover and cook until the rice is tender and the water is absorbed, about 18 minutes.
- 4Stir the lentils into the rice. Serve topped with the reserved carrot mixture and onion, the yogurt and cilantro.
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Nutritional Facts for Middle Eastern Rice & Lentils
Serving Size: 1 (325 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 530.3
- Calories from Fat 157
- Total Fat 17.5 g
- Saturated Fat 3.2 g
- Cholesterol 5.9 mg
- Sodium 74.9 mg
- Total Carbohydrate 78.5 g
- Dietary Fiber 12.9 g
- Sugars 8.9 g
- Protein 17.0 g