Lentil Rice Pilaf

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This savory and scrumptious pilaf is the perfect side dish for a summer barbecue.

. Prep
30 min.
60 min.
Ready In
90 min.
4 servings
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Metric measurements


1tablespoon vegetable oil olive
1each garlicVideo clove, finely chopped
1/2cup shallots chopped*
2teaspoons curry powder
3/4cups rice brown, uncooked
1/2cup lentils uncooked
2cups water
1/2teaspoon salt
6each walnuts halves, chopped*
1/4cup chives fresh, chopped*
1x black pepper to taste*
4cups vegetables steamed, such as broccoli, carrot sticks, green beans and sliced leeks
* not incl. in nutrient facts


In large heavy saucepan heat olive oil and sauté garlic and shallots. Do not allow to brown. Stir in curry powder and sauté 2 minutes. Add rice and lentils. Saute 3 minutes. Add water and salt. Bring to boil. Cover and reduce heat. Simmer over low heat 40 minutes. Remove from heat and let sit 15 minutes without removing lid. Stir in walnuts and chives. Season to taste with pepper.

Place Lentil Rice Pilaf in middle of heated serving platter and arrange vegetables around it.

VARIATION: Use the Lentil Rice Pilaf as a filling to stuff vegetables, such as green peppers, small winter squash, large zucchini etc. Precook vegetables before stuffing, then bake at 350 degrees until heated through.

DEAL-A-MEAL CARDS USED: 1 Bread 1 Meat 2 Vegetable 1 Fat

First published: last updated: 2014-08-24


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Nutrition Facts

Serving Size 275g (9.7 oz)
Amount per Serving
Calories 30311% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 336mg 14%
Total Carbohydrate 19g 19%
Dietary Fiber 12g 49%
Sugars g
Protein 23g
Vitamin A 79% Vitamin C 8%
Calcium 6% Iron 18%
* based on a 2,000 calorie diet How is this calculated?