4 Serves
103 Mins
In a large pot, heat the vegetable oil over medium heat and add the rice, stirring until lightly toasted and fragrant.
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Vitamin K
7 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
444 µg / 400 µgCalcium
35 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
137 mg / 420 mgPhosphorus
474 mg / 1,250 mgPotassium
779 mg / 4,700 mgSodium
509 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
10 g / 28 gSugar
3 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
98 gAlcohol
0 g
Stir in the lentils and add the vegetable broth, bringing the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer until the lentils and rice are tender and the liquid is absorbed.
Remove from heat and let the mixture stand covered for 5 minutes to fluff before serving.
7
g67
g58
g
