Directions:
- Combine rice and 2 1/4 cups water in a saucepan, and bring to a boil. Cover, reduce heat, and simmer 45 minutes or until liquid is absorbed. Let rice stand 10 minutes.
- Combine 6 cups water and lentils in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain, reserving 1 cup cooking liquid.
- Preheat oven to 400°.
- Heat oil in a nonstick skillet coated with cooking spray over medium-high heat. Add carrot and mushrooms; sauté 6 minutes or until mushrooms are lightly browned.
- Combine lentils, reserved cooking liquid, mushroom mixture, tomatoes, and next 5 ingredients. Spoon mixture into a 2-quart baking dish coated with cooking spray. Cover and bake at 400° for 30 minutes. Remove and discard bay leaf. Spoon lentil mixture over rice; sprinkle with cheese.
- Carbo rating: 40
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 217.25 Kcal (910 kJ) | ||
| Calories from fat | 22.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.55g | 4% | |
|---|---|---|---|
| Cholesterol | 1.39mg | 0% | |
| Sodium | 242.87mg | 10% | |
| Potassium | 454.1mg | 10% | |
| Total Carbs | 39.15g | 13% | |
| Sugars | 2.94g | 12% | |
| Dietary Fiber | 11.43g | 46% | |
| Protein | 10.25g | 20% | |
| Vitamin C | 4mg | 7% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 18.5mg | 103% | |
| Calcium | 72.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 48.8 Kcal (204 kJ) | ||
| Calories from fat | 5.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.57g | 4% | |
|---|---|---|---|
| Cholesterol | 0.31mg | 0% | |
| Sodium | 54.55mg | 10% | |
| Potassium | 102mg | 10% | |
| Total Carbs | 8.79g | 13% | |
| Sugars | 0.66g | 12% | |
| Dietary Fiber | 2.57g | 46% | |
| Protein | 2.3g | 20% | |
| Vitamin C | 0.9mg | 7% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 4.2mg | 103% | |
| Calcium | 16.3mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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