RICE, LENTIL, AND SPINACH PILAF

Rice, Lentil, and Spinach Pilaf image

Provided by winkki

Categories Spinach

Time 1h

Yield 4-8 serving(s)

Number Of Ingredients 14

1/2 cup green lentil, washed
1 cup basmati rice, uncooked
2 cups water
3/4 cup vegetable stock
2 onions, chopped
2 cloves garlic, minced
4 stalks celery, chopped
2 teaspoons cumin
1/2 teaspoon cinnamon
1 grated lemon, zest of
1 cup peeled tomatoes, diced (optional)
4 cups fresh spinach, well washed and cut in 1/2 inch strips
salt
pepper

Steps:

Place lentils in saucepan and cover with cold water.
Bring to boil, reduce heat and cover.
Simmer for 25 to 40 minutes, until tender but not mushy; drain and set aside.
Meanwhile, bring the rice and 2 cups of water to a boil.
Reduce heat and simmer rice about 20 minutes, covered, until all liquid is absorbed; set aside.
Bring the vegetable stock to a boil in a saucepan.
Add onions and simmer until tender and translucent, approx 10 minutes.
Add the garlic, celery, cumin and cinnamon and simmer for 5 minutes longer.
Add the lentils and lemon zest (and tomatoes, if desired); heat through.
Add the greens; cook and stir until tender.
Fold the lentil and greens mixture into the rice.
Season with salt and pepper.
Note: You may make this ahead of time and place in a baking pan, cover with foil, and warm in the oven for 15 to 20 minutes.

Nutrition Facts : Calories 298.4, Fat 2.1, SaturatedFat 0.4, Sodium 66.5, Carbohydrate 59.2, Fiber 11.3, Sugar 4.1, Protein 11.8

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