Rice Pilaf With Lentils, Greens and Squash
- Recipe Yield : 6 Servings
Ingredients
- 1/2 cup lentils
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 medium tomatoes, coarsely chopped
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- One 6.09-ounce package NEAR EAST Rice Pilaf Mix
- 1-1/2 cups water
- 1 pound butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 2 cups)
- One 10-ounce package frozen chopped spinach, thawed and well drained
Preparation Steps
- In small saucepan, combine lentils with enough water to cover by 1 inch; bring to a boil. Cover; reduce heat to low. Simmer 30 to 40 minutes or until tender. Drain; set aside.
- In large saucepan, heat oil over medium heat. Add onion; cook 8 minutes, stirring occasionally. Add tomatoes, paprika and cumin; cook 5 minutes, stirring occasionally.
- Add rice pilaf mix, contents of Spice Sack, water and squash; bring to a boil.
- Cover; reduce heat to low. Simmer 15 minutes. Stir in reserved lentils and spinach. Simmer 5 minutes. Remove from heat; let stand 10 minutes.
Nutritional Information
Calories: 260, Calories from Fat: 50, Total Fat: 6g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 475mg, Total Carbohydrate: 46g, Dietary Fiber: 5g, Protein: 10g, Vitamin A: 192%, Vitamin C: 62%, Calcium: 13%, Iron: 21%
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