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Bombay Rice & Lentils

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A scrumptious dish that tastes wonderful by itself or when served as part of dinner.

YIELD

4 servings

PREP

30 min

COOK

30 min

READY

60 min

Ingredients

½ 0.5
EACH EACH ONIONS
medium-size, chopped
2 3E+1
TABLESPOONS ML VEGETABLE OIL
1 237
CUP ML RICE
brown, uncooked
1 15
TABLESPOON ML TOMATO PASTE
2 ½ 591
CUPS ML WATER
¼ 1.3
TEASPOON ML CINNAMON
¼ 59
CUP ML LENTILS
uncooked
½ 2.5
TEASPOON ML SALT
seasoned
½ 118
½ 118
CUP ML PINE NUTS

Directions

Sauté onion in oil in large skillet until soft. Add rice; cook, stirring, several minutes. Combine tomato paste, water, cinnamon and lentils in a bowl; add to rice.

Bring mixture to a boil; cover tightly, reduce heat and simmer 30 minutes. Stir in seasoned salt, raisins and pinenuts. Grease an 8-inch square baking dish ; pour in rice mixture. Cover and bake in preheated 350℉ (180℃) oven for 20 to 30 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 267g (9.4 oz)
Amount per Serving
Calories 444 38% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 311mg 13%
Total Carbohydrate 21g 21%
Dietary Fiber 6g 24%
Sugars g
Protein 19g
Vitamin A 1% Vitamin C 5%
Calcium 4% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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