Rice, lentil, and spinach pilaf
10
Points®
Total time: 1 hr • Prep: 8 min • Cook: 52 min • Serves: 4 • Difficulty: Easy
We love this healthy, colorful, delicious pilaf, which is perfect as a side or light lunch. The rice and lentil combination is chockfull of protein, while the spinach and cranberries help add vitamins and minerals. Serve with some sesame breadsticks alongside. For added flavor, you can toast the pine nuts in a small nonstick skillet over medium-low heat, shaking the pan and stirring constantly, until they're golden and fragrant, about 2 minutes, before stirring into the pilaf. And to thaw the spinach quickly, place it in a microwavable bowl and microwave on High for 2 minutes, stirring once, and it's all ready to go.
Ingredients
Olive oil
1 tsp
Shallot
2 medium, minced
Uncooked basmati rice
¾ cup(s), brown variety
Vegetable broth
2¼ cup(s), low-sodium variety
Dried lentils
½ cup(s), picked over, rinsed, and drained
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 (unsalted, raw or dry roasted, no sugar added)
¼ cup(s)
Instructions
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.
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