Lentils-Rice-Spinach

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Lentils-Rice-Spinach

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup olive oil

1/4 teaspoon salt

1/4 teaspoon black pepper

2 cups diced onions

1 medium tomato -- cubed

4 cups chopped fresh spinach leaves -- packed down

1 1/2 cups cooked rice

2 cups cooked green lentils

1 lemon -- cut into wedges

 

Serves 4 to 6. In a pot or large skillet, heat oil over high heat for 30

seconds. Add salt and pepper and stir for 30 seconds. Add onions and stir-fry

for 2 minutes or until softened. Add cubed tomato and stir-fry for 1 minute.

 

Add all the spinach at once; cook, turning over several times, for 1 minute or

until the spinach has been reduced to one-third of its volume.

 

Reduce heat to medium-low and add rice and lentils. Stir-cook for 3 to 4

minutes or until well mixed and everything is piping hot. Remove from heat,

cover and let rest for 5 to 6 minutes as it develops flavor. Serve with lrmon

wedges on the side.

 

Source:

" The Beans, Lentils, and Tofu Gourmet "

Copyright:

" 2000 "

 

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Per Serving (excluding unknown items): 249 Calories; 14g Fat (49.0% calories

from fat); 3g Protein; 29g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;

140mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 2 1/2

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0