Lentils-And-Brown Rice Pilaf

Oxmoor House
4 servings (serving size: 1 1/4 cups)


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2 1/2 cups water
1/2 cup dried lentils
1/2 cup uncooked brown rice
Cooking spray
2 tablespoons olive oil
2 cups chopped yellow onion
3/4 cup chopped red bell pepper
3/4 cup chopped green bell pepper
1 (8-ounce) package mushrooms, quartered
4 garlic cloves, minced
1/2 cup chopped fresh parsley
1 1/2 tablespoons low-sodium soy sauce
1 1/2 tablespoons fresh lime juice
1 tablespoon Worcestershire sauce
3/4 teaspoon salt
1/4 teaspoon black pepper


Bring water to a boil in a saucepan. Add lentils and rice; return to a boil. Cover, reduce heat, and simmer 25 minutes or until rice is tender and liquid is almost absorbed. Remove from heat, and let stand 5 minutes or until liquid is absorbed.

Coat a large nonstick skillet with cooking spray; add oil, and place over medium-high heat. Add onion and peppers; sauté 2 minutes or until lightly browned. Reduce to medium-high heat; add mushrooms and garlic; sauté 4 minutes or until tender.

Add vegetables and remaining ingredients to lentils and rice. Let stand 15 minutes for flavors to blend.

Created date

March 2010

Nutritional Information

Calories 301
Fat 8.2 g
Satfat 1.2 g
Protein 11.9 g
Carbohydrate 48 g
Cholesterol 0 mg
Iron 4.3 mg
Sodium 683 mg
Caloriesfromfat 24 %
Fiber 10.2 g
Calcium 68 mg