MIDDLE EASTERN RICE AND LENTILS
This protein rich dish will add a flavorful accent to broiled or grilled lamb chops or steaks. A combination of cinnamon, cumin, and cloves gives the dish a spicy Middle Eastern taste and aroma. Toss any cold leftovers with a mustard vinaigrette for an easy luncheon salad, or use it to make stuffed peppers!
Provided by Sharon123
Categories White Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a 3-quart saucepan, cook onion in oil till crisp-tender, about 5 to 10 minutes.
- Add broth, rice, lentils, potato, carrot, raisins, and seasonings.
- Cook until rice and lentils are almost tender, about 10 to 15 minutes.
- Stir in the bell pepper and peas.
- Cover and cook about 5-10 minutes more, or until the liquid is absorbed and the rice and lentils are tender.
- Let stand 5 minutes before serving.
- I sometimes use this rice to make stuffed peppers.
- I put rice in peppers and pour canned spaghetti sauce (I usually add about 1/8 cup water to this) over, cover and bake about 45 to 60 minutes.
- I also use leftover rice to make veggie burgers.
- Enjoy!
- For Vegetarian/Vegan do not use chicken broth.
Nutrition Facts : Calories 419.3, Fat 5.5, SaturatedFat 0.9, Sodium 722.2, Carbohydrate 77.3, Fiber 12.8, Sugar 17.4, Protein 16.4
LENTILS WITH GROUND BEEF AND RICE
This is a recipe I learned from my grandma and mom and adapted to my tastes. I absolutely love it. I like it thick and creamy so before adding the ground beef make sure you like the consistency of the lentils and rice. If it's too soupy for your tastes, eliminate some of the water.
Provided by katie_luvs2bake!
Categories Main Dish Recipes
Time 4h55m
Yield 5
Number Of Ingredients 12
Steps:
- Place lentils in a bowl and cover with cold water. Soak for at least 4 hours.
- Drain lentils and put in a large pot with 5 cups water and bouillon cube; bring to a boil. Reduce heat to a simmer and cook for 15 minutes. Add rice and simmer until rice and lentils are tender, 15 to 20 minutes.
- Meanwhile, heat oil in a skillet over medium heat. Add onion, bell pepper, garlic, cumin, salt, and pepper; saute until onion is golden brown and tender, 5 to 7 minutes. Add ground beef; cook and stir until browned and crumbly, 7 to 9 minutes. Add paprika and cook for 1 more minute.
- Add meat mixture to lentils and rice. Simmer over low heat for 5 to 10 minutes.
Nutrition Facts : Calories 473.5 calories, Carbohydrate 41.5 g, Cholesterol 54.8 mg, Fat 21.5 g, Fiber 12.8 g, Protein 27.8 g, SaturatedFat 6.3 g, Sodium 267.6 mg, Sugar 2.1 g
EASY CHEESY LENTIL & RICE CASSEROLE
After trying several complicated lentil recipes with dissatisfaction, I developed this delicious dish that is also so simple! Even my 3 year old loves it! Great side dish or a yummy vegetarian meal.
Provided by SaraFish
Categories One Dish Meal
Time 50m
Yield 4-8 serving(s)
Number Of Ingredients 12
Steps:
- Use a big pot and cook onion in margarine until soft.
- In a bowl, stir together bouillon and hot water.
- Add lentils, rice, bouillon-water mixture and cold water.
- Bring to a boil.
- Lower heat, cover and simmer 25 minutes, stirring occasionally.
- Meanwhile, fry both sides of a slice of bread in oil and sprinkle with Italian Seasoning blend.
- Cool on rack.
- After 25 minutes, rice should be cooked and lentils should be cooked but still firm (not mushy) and there should still be some moisture in the mixture.
- Turn stove off and stir 1 cup of the cheese into the mixture until cheese is melted.
- Pour mixture into a 9 by 13 pan that has been sprayed with Pam and smooth the top with the back of your spoon.
- Sprinkle remaining 1/2 cup of shredded cheese over top.
- Crunch up the cooled fried bread with a knife and sprinkle over casserole.
- Sprinkle parmesan over casserole.
- Bake in preheated 350 oven for 15 minutes or so until cheese is melted.
- Let cool slightly before serving.
MIDDLE EASTERN VEGETABLE CASSEROLE
I was in the mood for some Middle Eastern food, specifically falafel and hummus. Not having time to go to the store, I used up what veggies I had on hand to fill my veg quota for the day. It is a recipe I will continue to play with, but it definitely sated my craving.
Provided by The Savory Truffle
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 375°F.
- Dice 1 1/2 of the potatoes and slice the remaining half thinly (1/8" or so).
- Toss the diced potato with a small amount of olive oil, salt and pepper and roast in your casserole dish for 10 minutes.
- Add broccoli and toss to evenly distribute. Roast an additional 5 minutes.
- Meanwhile combine Puree ingredients in food processor or blender and process until smooth.
- When the potatoes and broccoli are finished roasting (15 min.) sprinkle the tomatoes evenly around the casserole dish. Add additional seasoning at this point if you choose. (salt,pepper).
- Pour puree over the vegetables and spread with spoon or spatula to evenly distribute.
- Lay the potato slices on top of the dish until it is evenly covered. Drizzle with Extra Virgin Olive Oil and add a little final salt and pepper.
- Bake at 375 for 20-25 minutes.
Nutrition Facts : Calories 292.2, Fat 4.6, SaturatedFat 0.6, Cholesterol 0.1, Sodium 714.1, Carbohydrate 53, Fiber 9.7, Sugar 2.8, Protein 12.8
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