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    You are in: Home / Recipes / Rice, Lentil, and Spinach Pilaf Recipe
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    Rice, Lentil, and Spinach Pilaf

    Average Rating:

    3 Total Reviews

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    • on April 22, 2010

      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.

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    • on July 22, 2006

      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!

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    • on September 22, 2004

      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!

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    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
    Total Fat 2.0 g
    Saturated Fat 0.3 g
    Cholesterol 0.0 mg
    Sodium 66.4 mg
    Total Carbohydrate 59.1 g
    Dietary Fiber 11.3 g
    Sugars 4.1 g
    Protein 11.8 g

    The following items or measurements are not included:

    vegetable stock

    lemons, zest of


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