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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Cuban
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 191
% Daily Value**
Total Fat 7g
11%
Saturated Fat 1g
1%
Unsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 446mg
19%
Total Carbohydrate 24g
8%
Dietary Fiber 8g
34%
Sugars 2g
Protein 8g
Vitamin A  0%Vitamin C  4%
Calcium  3%Iron  11%
Potassium  9%Vitamin E  4%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Pottage (Lentils with Rice and Onions)

Date Added: June 11, 2009

Ingredients:

1/2 Cup Long Grain Rice (raw)
1 1/2 Teaspoons Salt pepper to taste
4 1/2 Cups Water (3fl oz)
1/4 Cup Olive Oil (for roux)
1 Cup Lentils picked over and rinsed
1/4 Teaspoon Pepper (optional)
2 Sweet Onions sliced 1/2"
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Directions:

1. Cut onions into lengthwise slices, place into frying pan with the live oil.

2. Cook over medium heat, stirring frequently until onions are richly browned ~ about a half hour.

3. At the same time rinse lentils and put in a 3-4 quart saucepan with the water, bring to a boil, turn to simmer and cover.

4. After 20 minutes add rice, salt, and pepper.

5. Reserve 1/2 C of the cooked onions and add balance to the lentil/rice mixture.

6. Cook until rice is tender and fluffed - about 25 minutes.

7. Serve hot or at room temp with reserved onions arranged over the top.

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Dietary Notes:
This recipe is low-saturated fat with 0.88g per serving and low-cholesterol with 0mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Rice, Onion, Olive Oil allergies.
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