Recipe by Oxmoor House January 2002


Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.


Oxmoor House Healthy Eating Collection

Nutrition Facts

301 calories; fat 8.2g; saturated fat 1.2g; protein 11.9g; carbohydrates 48g; iron 4.3mg; sodium 683mg; calories from fat 24%; fiber 10.2g; calcium 68mg.