.jpg&w=3840&q=75)
4 Serves
90 Mins
Rinse the yellow lentils and rice thoroughly under cold water until the water runs clear.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
IndianVitamin K
20 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
425 µg / 400 µgCalcium
121 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
132 mg / 420 mgPhosphorus
287 mg / 1,250 mgPotassium
932 mg / 4,700 mgSodium
1146 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
12 g / 28 gSugar
5 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
49 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat and sauté the diced yellow onion until translucent and golden.
Add the rinsed rice and lentils to the pot, stirring to coat them in the oil, then toast for a few minutes until fragrant.
Pour in the vegetable broth, add salt, turmeric, and cumin, then bring the mixture to a boil.
Reduce the heat to low, cover the pot with a lid, and simmer until the liquid is absorbed and the lentils and rice are tender.
Remove from heat and let the dish stand, covered, for 5 minutes to steam before fluffing with a fork and serving.
6
g38
g27
g
Panamanian.jpg&w=3840&q=75)
Greek