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Brown Rice and Lentils

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By Betty Crocker Kitchens
Updated Oct 6, 2010
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Enjoy this easy side dish that’s made with rice and lentils.

Brown Rice and Lentils

  • Prep Time 15 min
  • Total 1 hr 10 min
  • Servings 4
  • Ingredients 10
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Ingredients

  • 2 tablespoons butter or margarine
  • 1 small onion, chopped (1/4 cup)
  • 1 clove garlic, finely chopped
  • 1/2 cup dried lentils (4 oz), sorted and rinsed
  • 1/2 cup uncooked brown rice
  • 1 can (14 oz) vegetable or chicken broth
  • 1/4 cup water
  • 1/4 teaspoon red pepper sauce
  • 1 medium green bell pepper, coarsely chopped (1 cup)
  • 1/2 cup shredded mozzarella cheese (2 oz)

Instructions

  • Step 
    1
    In 2-quart saucepan, melt butter over medium heat. Cook onion and garlic in butter about 3 minutes, stirring occasionally, until onion is tender.
  • Step 
    2
    Stir in lentils, rice, broth, water and pepper sauce. Heat to boiling; reduce heat. Cover and simmer about 50 minutes, adding water if necessary, until rice is tender and liquid is absorbed.
  • Step 
    3
    Stir in bell pepper. Sprinkle with cheese.

Nutrition

300 Calories
10g Total Fat
13g Protein
39g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving (about 1 cup)
Calories
300
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
5g
24%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
560mg
23%
Potassium
430mg
12%
Total Carbohydrate
39g
13%
Dietary Fiber
8g
32%
Sugars
3g
Protein
13g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
25%
25%
Calcium
15%
15%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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