Best Herb Lentils And Rice Recipes

HERB LENTILS AND RICE

Herb Lentils and Rice image

This was the featured recipe in an email this morning from the Best of Spark People. Listed at www.sparkrecipes.com website. Submitted by LILLAKE. "A tasty non-meat way to get some extra protein in your diet."

Provided by senseicheryl

Categories Cheese

Time 1h10m

Yield 1 1/2 quart dish, 3 serving(s)

Number Of Ingredients 15

Ingredients

2 cups reduced-sodium chicken broth (or vegetable broth)
1/2 cup dry lentils
1 tablespoon dry lentils
1/2 cup onion, chopped
1 tablespoon onion, chopped
1/4 cup brown rice, uncooked
2 tablespoons brown rice, uncooked
3 tablespoons dry white wine (or chicken broth)
1/2 teaspoon dried basil
1/8 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon dried thyme
1/8 teaspoon garlic powder
1/8 teaspoon pepper
3/4 cup reduced-fat swiss cheese, shredded, divided

Steps:

In a bowl, combine the first 11 ingredients; stir in 1/2 cup cheese.
Transfer to a 1-1/2-qt. baking dish coated with nonstick cooking spray.
Cover and bake at 350*F for 1-1/2 to 2 hours or until lentils and rice are tender and liquid is absorbed, stirring twice.
Uncover; sprinkle with remaining cheese.
Bake 2-3 minutes longer or until cheese is melted.

Nutrition Facts : Calories 322.9, Fat 3.7, SaturatedFat 1.6, Cholesterol 11.6, Sodium 236.2, Carbohydrate 46.2, Fiber 12.3, Sugar 3, Protein 24

EASY ONE POT LENTILS AND RICE

Easy One Pot Lentils and Rice image

I made this for dinner tonight, and the whole family loved it. I make lentils and rice quite often in a million and one different ways, and never with a recipe, but decided to post this one for safe keeping so that I can make it this way again. I served this as a rice ring (with easy glazed carrots and raisins in the middle). I had no onions on hand, but this would be excellent with carmelized onions on top. You may need to use a little more or less water depending on the age of your lentils. I used 6 1/2 cups, and it was perfect. I hope you enjoy this as much as we did!

Provided by cicict1976

Categories One Dish Meal

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 cup dry green lentils
6 1/2 cups water
4 -5 garlic cloves
1 -2 bay leaf
1/2 tablespoon cumin seed
1 pinch cinnamon
2 cups basmati rice
1/2-1 tablespoon kosher salt
1 tablespoon olive oil

Steps:

Cover the lentils with the water.
Peel and crush the garlic cloves lightly with the back of a knife. Leave the cloves whole, so that they flavor the dish but can be removed if desired. (I leave them out of the kids' portions, and give them to my DH and myself).
Add garlic to the pot, along with the bay leaves, cumin seeds and cinnamon. (DO NOT add salt at this point, as lentils will not cook properly).
Bring to a boil. Cook at a boil until the lentils are just tender. This should take about 25 minutes, but may take longer dependig on the age of your lentils.
Add the rice, salt and olive oil, and bring back to a boil.
Stir, cover pot, reduce heat to low, and cook for 15 minutes.
Check to make sure the rice is done, adjust seasonings, and serve. If there is still too much liquid in the pan, just let it sit uncovered for a few minutes.
Enjoy!

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