Keeping a can or two of lentils on hand means you can have this Greek dish on the table without having to cook the lentils beforehand. If you like onions, double the amount when caramelizing.
- 3/4-cup servingServings
- 1 1/2 cups basmati or long-grain brown rice
- 1/2 tsp. salt, divided
- 1 Tbs. olive oil
- 1 large onion, thinly sliced (2 cups)
- 1 15-oz. can brown lentils, rinsed and drained, or 1 1/2 cups cooked brown lentils
- 1/2 cup chopped fresh parsley
- 1 Tbs. chopped fresh thyme
- 2 tsp. grated lemon zest
- 1 tsp. ground cumin
1. Bring rice, 2 1/4 cups water, and 1/4 tsp. salt to a boil in large saucepan. Cover, reduce heat to medium-low, and simmer 30 minutes, or until rice is tender, and all liquid is absorbed. Remove from heat, and let stand 5 minutes.
2. Meanwhile, heat oil in skillet over medium heat. Add onion and remaining 1/4 tsp. salt. Reduce heat to medium-low, and cook 30 minutes, or until onion is soft and browned, stirring occasionally.
3. Transfer rice to large bowl, and fluff with fork. Stir in onion, lentils, parsley, thyme, lemon zest, and cumin. Season with salt and pepper, if desired.
- Serving Size: Serves 6
- Calories: 274
- Carbohydrate Content: 59 g
- Fat Content: 2 g
- Fiber Content: 7 g
- Protein Content: 8 g
- Sodium Content: 281 mg
- Sugar Content: 3 g