Serves: 4
1. Melt butter in 2-quart saucepan over medium heat. Cook onion and garlic in butter about 3 minutes, stirring occasionally, until onion is tender.
2. Stir in lentils, rice, broth, water and pepper sauce. Heat to boiling reduce heat. Cover and simmer about 50 minutes, adding water if necessary, until rice is tender and liquid is absorbed.
3. Stir in bell pepper sprinkle with cheese.
NUTRITION FACTS: 1 Serving (about 1 cup): Calories 260 (Calories from Fat 90) Fat 10g (Saturated 5g) Cholesterol 25mg Sodium 470mg Carbohydrate 36g (Dietary Fiber 7g) Protein 14g % DAILY VALUE: Vitamin A 8% Vitamin C 24% Calcium 14% Iron 16% DIET EXCHANGES: 2 Starch 1 Medium-Fat Meat 1 Vegetable
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Brown Rice and Lentils recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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