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Nutrition Facts
Serving Size 89 g
(Approx. 4 Servings)
Amount Per Serving
Calories 140 Calories From Fat 35
% Daily Value*
Total Fat 4 g 6%
Saturated Fat 0.5 g 3%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 600 mg 25%
Total Carbohydrate 22 g 7%
Dietary Fiber 3 g 12%
Sugars 2 g
Protein 5 g
Vitamin A 35% Iron 6%
Vitamin C 6% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Lentil & Rice Pilaf
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1/3 cup(s) H-E-B Lentil Beans
1 Tbsp H-E-B Extra Virgin Olive Oil
2 green onions, sliced
1 shallots, chopped thin
2 Tsp garlic, minced
1 cup(s) H-E-B Long Grain White Rice
2 cup(s) water
8 green beans, ends trimmed and cut into 1/2-inch pieces
1/3 cup(s) carrots, minced
1 Tsp H-E-B Iodized Salt
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Instructions

1
Bring lentils to a boil in a 2-quart saucepan with 2 cups water.
2
Remove from heat and let stand 5-10 minutes. Drain lentils and set aside.
3
Heat oil in 2-quart saucepan over medium heat.
4
Sauté green onions, shallot and garlic for 2 minutes.
5
Stir in rice and sauté for 2 more minutes.
6
Add water.
7
Stir in lentils, green beans and carrot; bring to a boil, cover pot and cook for 15 minutes or until rice is tender and liquid is absorbed.
8
Let stand for 5 minutes then stir in salt.

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