Lentil Rice
This lentil rice is an easy, healthier, higher-protein alternative to plain white rice, with the addition of both red lentils and quinoa.
Servings: 6
Calories: 274kcal
Ingredients
- 1/2 cup dried split red lentils
- 1½ cups white rice
- 1/2 cup quinoa
- water
Instructions
- Soak the split red lentils for 1 to 2 hours, then drain and add to your rice cooker along with the rice. If cooking in a pot on the stove, soak the white rice with the lentils before draining and adding to the pot.
- Toast the quinoa in a dry pan over medium-high heat for 5 minutes, tossing frequently, or until it is a couple of shades darker and you start to hear a light crackling/popping sound. Don’t walk away from the pan, as the quinoa burns easily. Add the quinoa to the rice cooker or pot.
- If using a rice cooker, fill the water to the “3” line and turn the rice cooker on. If cooking on the stovetop, add 3 cups of water to the pot. Partially cover the pot and bring it to a boil over medium-high heat. Immediately reduce the heat to low, cover tightly, and cook for about 15 minutes. Take a peek at the 12-minute mark to make sure the bottom of the pan isn't getting scorched. Then turn off the heat and let the rice “rest” in its own heat for another 10 minutes to further absorb moisture.
- Fluff the lentil rice with a rice paddle, and serve!
Nutrition
Calories: 274kcal | Carbohydrates: 55g | Protein: 9g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 4mg | Potassium: 276mg | Fiber: 6g | Sugar: 0.4g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 2mg