Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Rice, Lentil, and Spinach Pilaf Recipe
    Lost? Site Map

    Rice, Lentil, and Spinach Pilaf

    Rice, Lentil, and Spinach Pilaf. Photo by JustJanS

    1/1 Photo of Rice, Lentil, and Spinach Pilaf

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    10 mins

    50 mins

    winkki's Note:

    A Dean Ornish recipe. Colorful, vegan, very complete nutritionally, and zero cholesterol. For more color and variety, you can add cubed cooked butternut squash or carrots. May be used as a main dish or side dish; serving amount depends upon how it is used.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place lentils in saucepan and cover with cold water.
    2. 2
      Bring to boil, reduce heat and cover.
    3. 3
      Simmer for 25 to 40 minutes, until tender but not mushy; drain and set aside.
    4. 4
      Meanwhile, bring the rice and 2 cups of water to a boil.
    5. 5
      Reduce heat and simmer rice about 20 minutes, covered, until all liquid is absorbed; set aside.
    6. 6
      Bring the vegetable stock to a boil in a saucepan.
    7. 7
      Add onions and simmer until tender and translucent, approx 10 minutes.
    8. 8
      Add the garlic, celery, cumin and cinnamon and simmer for 5 minutes longer.
    9. 9
      Add the lentils and lemon zest (and tomatoes, if desired); heat through.
    10. 10
      Add the greens; cook and stir until tender.
    11. 11
      Fold the lentil and greens mixture into the rice.
    12. 12
      Season with salt and pepper.
    13. 13
      Note: You may make this ahead of time and place in a baking pan, cover with foil, and warm in the oven for 15 to 20 minutes.

    Ratings & Reviews:

    • on April 22, 2010

      55

      What a great recipe thank you. I made a half recipe of this using puy lentils which needed the full 40 minutes to cook, I had to use frozen spinach (half a 10 oz packet) and I just used two small tomatoes cut into 8 chunks each. We ate this with fresh fish and the lemon I served with the fish really gave this a lift too.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 22, 2006

      55

      Fantastic flavor in this! I used long grain brown rice and will try with other grains next time. I opted to use the optional tomatoes and also added roasted carrots. I love all the veggies and the lentils, and along with the absence of oil or fat makes this so healthy. We served this as a mian dish along with corn on the cob- which was a great summer meal. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 22, 2004

      55

      This was excellent. I made it in the middle of the day, adding the optional tomatoes (which I did not seed). Then at dinner time I put it in the oven at 425 while my muffins cooked. Very nice flavor and I love how healthy it is!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Rice, Lentil, and Spinach Pilaf

    Serving Size: 1 (180 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 298.3
     
    Calories from Fat 18
    27%
    Total Fat 2.0 g
    3%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 66.4 mg
    2%
    Total Carbohydrate 59.1 g
    19%
    Dietary Fiber 11.3 g
    45%
    Sugars 4.1 g
    16%
    Protein 11.8 g
    23%

    The following items or measurements are not included:

    vegetable stock

    lemons, zest of

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites