Rice, lentil, and spinach pilaf
- Total Time
The rice and lentil combination forms a complete protein, while the spinach and cranberries add vitamins and minerals. Serve with sesame breadsticks.
olive oil1 tsp
uncooked shallot(s)2 medium, minced
uncooked basmati rice¾ cup(s), brown variety
fat free vegetable broth2 ¼ cup(s), low-sodium variety
dry lentils½ cup(s), picked over, rinsed, and drained
fresh spinach10 oz, frozen chopped variety, thawed and squeezed dry
dried cranberries½ cup(s)
table salt¼ tsp
black pepper¼ tsp, freshly ground
pine nuts¼ cup(s)
- Heat the oil in a large nonstick saucepan, then add the shallots. Sauté until softened, 3–4 minutes. Add the rice and sauté, until the rice is lightly browned, about 3 minutes.
- Add the broth and lentils; bring the mixture to a boil. Reduce the heat and simmer, covered, 30 minutes. Stir in the spinach, cranberries, salt, and pepper; simmer, covered, until the rice is tender, 10–15 minutes. Fluff the mixture with a fork and stir in the nuts.