Rice, lentil, and spinach pilaf

Total Time
1 hr
8 min
52 min
The rice and lentil combination forms a complete protein, while the spinach and cranberries add vitamins and minerals. Serve with sesame breadsticks.


olive oil

1 tsp

uncooked shallot(s)

2 medium, minced

uncooked basmati rice

¾ cup(s), brown variety

fat free vegetable broth

2¼ cup(s), low-sodium variety

dry lentils

½ cup(s), picked over, rinsed, and drained

fresh spinach

10 oz, frozen chopped variety, thawed and squeezed dry

dried cranberries

½ cup(s)

table salt

¼ tsp

black pepper

¼ tsp, freshly ground

pine nuts

¼ cup(s)


  1. 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.
  2. 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.


For added flavor, toast the pine nuts in a small nonstick skillet over medium-low heat, shaking the pan and stirring constantly until golden and fragrant, about 2 minutes. To thaw the spinach quickly, place it in a microwavable bowl and microwave on High for 2 minutes, stirring once, until thawed.

A happier, healthier you starts here