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Mediterranean-Style Lentils and Rice

Mediterranean-Style Lentils and Rice

Combine tangy kalamata olives, savory feta cheese, and rice with hearty lentils to make a rustic and flavorful Mediterranean-inspired dish.

Oxmoor House SEPTEMBER 2006

  • Yield: 7 servings (serving size: 1 cup lentil mixture and 1 1/2 tablespoons cheese)
  • Cook time:59 Minutes
  • Prep time:10 Minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 cups chopped onion (2 medium)
  • 5 garlic cloves, minced
  • 1 cup dried lentils
  • 1 cup long-grain brown rice
  • 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
  • 1/2 cup chopped kalamata olives
  • 2 tablespoons capers
  • 1/2 teaspoon salt
  • 4 cups water
  • 1/4 cup chopped fresh basil
  • 2/3 cup (2.7 ounces) crumbled reduced-fat feta cheese

Preparation

1. Heat oil in a medium saucepan over medium heat. Add onion and garlic; sauté 5 minutes or until tender. Add lentils and next 6 ingredients. Bring to a boil; cover, reduce heat, and simmer 50 minutes or until rice is tender and liquid is absorbed. Spoon into individual bowls, and sprinkle evenly with basil and cheese.

Nutritional Information

Amount per serving
  • Calories: 309
  • Calories from fat: 20%
  • Fat: 6.9g
  • Saturated fat: 1.7g
  • Protein: 14.4g
  • Carbohydrate: 49.4g
  • Fiber: 6.7g
  • Cholesterol: 4mg
  • Iron: 3.9mg
  • Sodium: 851mg
  • Calcium: 95mg
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Mediterranean-Style Lentils and Rice recipe

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