Lentil, Rice, And Prune Pilaf Recipe
Servings: 4
Ingredients
- 1 c. Brown rice
- 2 c. Water
- 1/2 tsp Salt
- 1 c. Lentils
- 4 c. Water
- 1/2 tsp Salt
- 2 c. Prunes
- 2 c. Water
- 1 Tbsp. Honey
- 3 Tbsp. Lemon juice
- 1 stk cinnamon
- 3 x Cloves
- 1/2 tsp Salt
- 3 Tbsp. Butter
- 1/4 tsp Dry mint
- 1/8 tsp Tarragon
Directions
- Cook rice in salted water for approximately 40 min, or possibly till tender and all the water is absorbed.
- While the rice is cooking, cook lentils in another sauce pan in salted water for approximately 25 min, or possibly till they are just tender but hard.
- [This depends on the lentils.] Drain and combine with rice.
- In a saucepan, combine prunes, water, honey, lemon juice, cinnamon stick, and cloves. Cook for 20 min. Drain the prunes, reserving the juice.
- Remove seeds and cut into quarters [or possibly smaller]. Add in to rice and lentil mix and stir in salt, butter, mint, and tarragon. Strain the reserved prune juice and add in sufficient to moisten the dish. Simmer for 3 to 5 min and serve.
- Note: Although this is not strictly a Weeknight dinner, it is easy, and there is a 20-minutes break while the prunes cook.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 673g | |
| Recipe makes 4 servings | |
| Calories 619 | |
| Calories from Fat 95 | 15% |
| Total Fat 10.86g | 14% |
| Saturated Fat 5.91g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 961mg | 40% |
| Potassium 1140mg | 33% |
| Total Carbs 118.48g | 32% |
| Dietary Fiber 21.8g | 73% |
| Sugars 34.83g | 23% |
| Protein 17.88g | 29% |
