Directions:
- In a small saucepan over medium heat, bring the rice, water and bouillon to a boil. Reduce heat; cover and simmer for 40 minutes or until rice is tender. Cool.
- In a large bowl, combine the rice, lentils, tomato, onions and parsley. In a small bowl, combine the remaining ingredients. Pour over rice mixture; toss to coat. Cover and refrigerate for at least 1 hour. Yield: 7 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 100.1 Kcal (419 kJ) | ||
| Calories from fat | 22.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.45g | 4% | |
|---|---|---|---|
| Cholesterol | 0.04mg | 0% | |
| Sodium | 254.9mg | 11% | |
| Potassium | 197.76mg | 4% | |
| Total Carbs | 15.75g | 5% | |
| Sugars | 1.48g | 6% | |
| Dietary Fiber | 3.17g | 13% | |
| Protein | 3.73g | 7% | |
| Vitamin C | 5mg | 8% | |
| Iron | 1.2mg | 7% | |
| Calcium | 18.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 94.71 Kcal (397 kJ) | ||
| Calories from fat | 20.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.32g | 4% | |
|---|---|---|---|
| Cholesterol | 0.04mg | 0% | |
| Sodium | 241.16mg | 11% | |
| Potassium | 187.1mg | 4% | |
| Total Carbs | 14.9g | 5% | |
| Sugars | 1.4g | 6% | |
| Dietary Fiber | 3g | 13% | |
| Protein | 3.53g | 7% | |
| Vitamin C | 4.7mg | 8% | |
| Iron | 1.1mg | 7% | |
| Calcium | 17.1mg | 2% | |
* 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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