Herb Lentils And Rice Recipes

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HERB LENTILS AND RICE



Herb Lentils and Rice image

This was the featured recipe in an email this morning from the Best of Spark People. Listed at www.sparkrecipes.com website. Submitted by LILLAKE. "A tasty non-meat way to get some extra protein in your diet."

Provided by senseicheryl

Categories     Cheese

Time 1h10m

Yield 1 1/2 quart dish, 3 serving(s)

Number Of Ingredients 15

2 cups reduced-sodium chicken broth (or vegetable broth)
1/2 cup dry lentils
1 tablespoon dry lentils
1/2 cup onion, chopped
1 tablespoon onion, chopped
1/4 cup brown rice, uncooked
2 tablespoons brown rice, uncooked
3 tablespoons dry white wine (or chicken broth)
1/2 teaspoon dried basil
1/8 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon dried thyme
1/8 teaspoon garlic powder
1/8 teaspoon pepper
3/4 cup reduced-fat swiss cheese, shredded, divided

Steps:

  • In a bowl, combine the first 11 ingredients; stir in 1/2 cup cheese.
  • Transfer to a 1-1/2-qt. baking dish coated with nonstick cooking spray.
  • Cover and bake at 350*F for 1-1/2 to 2 hours or until lentils and rice are tender and liquid is absorbed, stirring twice.
  • Uncover; sprinkle with remaining cheese.
  • Bake 2-3 minutes longer or until cheese is melted.

Nutrition Facts : Calories 322.9, Fat 3.7, SaturatedFat 1.6, Cholesterol 11.6, Sodium 236.2, Carbohydrate 46.2, Fiber 12.3, Sugar 3, Protein 24

HERBED LENTILS AND RICE



Herbed Lentils and Rice image

From: "The Bean Cookbook" by Norma S. Upson. When I try it I will probably double the herbs. *Use vegetable broth to make this Vegetarian. You may try this with any kind of cheese you like.

Provided by Engrossed

Categories     Brown Rice

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 13

2 2/3 cups vegetable broth or 2 2/3 cups chicken broth
3/4 cup lentils
3/4 cup onion, chopped
1/2 cup brown rice
1/4 cup dry white wine
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/8-1/4 teaspoon garlic powder (I would use 1-2 cloves garlic, minced)
1/4 teaspoon salt
1/2 teaspoon black pepper
2 ounces swiss cheese, shredded
2 ounces swiss cheese, strips to top

Steps:

  • Combine all ingredients except the cheese strips and turn into an ungreased 1 1/2 quart casserole dish.
  • Cover and bake at 350F for about 1 1/2 hours until lentils and rice are cooked, stirring twice.
  • Place cheese strips on top of the lentil-rice mixture.
  • Bake uncovered 2-3 minutes until cheese melts.

Nutrition Facts : Calories 262.2, Fat 8.8, SaturatedFat 5.2, Cholesterol 26.1, Sodium 204.4, Carbohydrate 30.4, Fiber 4.4, Sugar 2.7, Protein 13.2

ITALIAN HERB-LENTIL PATTIES WITH MOZZARELLA



Italian Herb-Lentil Patties with Mozzarella image

My family has requested this meatless recipe over and over again. It is simple to prepare and even meat lovers like it. -Geri Lucas, Oldsmar, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 10 servings.

Number Of Ingredients 12

3 cups dried lentils, rinsed
3 large eggs, lightly beaten
1 tablespoon dried minced onion
1 tablespoon dried parsley flakes
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
8 packets instant plain oatmeal (about 2 cups)
2 tablespoons canola oil
10 slices part-skim mozzarella cheese or provolone cheese
Marinara sauce, warmed, optional

Steps:

  • Cook lentils according to package directions; drain and cool slightly., In a large bowl, combine eggs and seasonings; stir in cooked lentils and oatmeal. Shape into ten 3/4-in.-thick patties., In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Cook patties in batches 4-6 minutes on each side or until golden brown and a thermometer reads 160°, adding additional oil as needed. Top with cheese; cook 1-2 minutes longer or until cheese is melted. If desired, serve with marinara sauce.

Nutrition Facts : Calories 416 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 517mg sodium, Carbohydrate 54g carbohydrate (2g sugars, Fiber 9g fiber), Protein 26g protein.

LENTILS WITH GROUND BEEF AND RICE



Lentils with Ground Beef and Rice image

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

1 cup dry lentils
5 cups water
1 cube beef bouillon
½ cup uncooked white rice
3 tablespoons vegetable oil
1 medium onion, chopped
2 tablespoons chopped red bell pepper
2 cloves garlic, minced
2 ½ teaspoons ground cumin
salt and ground black pepper to taste
1 pound lean ground beef
1 ½ teaspoons ground paprika

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

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