Rice and Lentils Recipe

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Rice and Lentils
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Ingredients
15
Count
Nutrition
402
Calories
Total time
108
Minutes
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Ingredients:

Directions:

  1. Drop the pancetta into the food processor bowl, and pulse several times, to chop the meat into small bits.
  2. Scrape all the chopped pancetta right into a heavy 5- to 6-quart saucepan.
  3. Put the onion, carrot, celery, and sage leaves into the empty food processor bowl, and mince together into a fine-textured paste or pestata.
  4. Put the butter and olive oil into the saucepan with the minced pancetta, and set over med-high heat.
  5. Cook, stirring, as the butter melts and the fat starts to render.
  6. When the pancetta is sizzling, scrape in the vegetable pestata, and stir it around the pan until it has dried and begins to stick, 4 minutes or so.
  7. Clear a space on the pan bottom and drop in the tomato paste, toast it in the hot spot for a minute, then stir together with the pestata.
  8. Increase the heat, pour in the wine, and cook, stirring, until the wine has almost completely evaporated.
  9. Pour in 8 cups of hot water and the tablespoon of salt, stir well, and heat to a boil (add all 10 cups of hot water if you want to serve the rice and lentils as a thick soup rather than a denser riso).
  10. Cover the pan, and decrease the heat slightly, to keep the water at a moderate boil, and let it bubble for 20 minutes or so, to deepen the flavors.
  11. Stir in the lentils, return to a gentle boil, and cook, partially covered, stirring occasionally, until the lentils just start to soften, 10-15 minutes.
  12. Stir in the rice, return to a bubbling simmer, and cook, cover ajar, until the rice is al dente, 13 minutes or so.
  13. If the dish is thickening more than you like, lower the heat and cover the pan completely.
  14. If it seems too thin, remove the cover and cook at a faster boil.
  15. When the rice and lentils are fully cooked, turn off the heat.
  16. Stir in the scallions and grated cheese.
  17. Serve in warm bowls, passing more cheese at the table.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 402.44 Kcal (1685 kJ)
Calories from fat 118.81 Kcal
% Daily Value*
Total Fat 13.2g 20%
Cholesterol 13.3mg 4%
Sodium 356.06mg 15%
Potassium 631.59mg 13%
Total Carbs 53.79g 18%
Sugars 3.65g 15%
Dietary Fiber 14.22g 57%
Protein 17.3g 35%
Vitamin C 7.4mg 12%
Vitamin A 0.2mg 7%
Iron 3.5mg 19%
Calcium 1074mg 107%
Amount Per 100 g
Calories 93.15 Kcal (390 kJ)
Calories from fat 27.5 Kcal
% Daily Value*
Total Fat 3.06g 20%
Cholesterol 3.08mg 4%
Sodium 82.42mg 15%
Potassium 146.19mg 13%
Total Carbs 12.45g 18%
Sugars 0.84g 15%
Dietary Fiber 3.29g 57%
Protein 4g 35%
Vitamin C 1.7mg 12%
Iron 0.8mg 19%
Calcium 248.6mg 107%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.3
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • good source of fiber

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