Lentils and Rice (Italian-Style)
A simple Italian dish that happens to very nuritious, healthy and vegan.
Ingredients
- 1 ⅓ cups lentils brown or green, cooked, salted
- 4 Tbsp extra virgin olive oil (good quality)
- 3 cups Arborio rice cooked, lightly salted
- ½ cup Parmigiano Reggiano or Pecorino cheese, grated (optional)
Instructions
Pretty serving method:
- Put the cooked rice in bowls and make an indentation in the middle where the lentils will go. Add a quarter of your cooked lentils or lentil soup.
- Drizzle some olive oil over the lentils and rice. Serve immediately while hot.
The Not so Pretty Serving Method 🤣 :
- Add the cooked lentils directly into the cooked rice (to cook Arborio rice, just put double the amount of water as rice in a pot, bring to a boil, then lower the heat to the minimum and cook with the lid on until cooked--about 25 minutes; do not stir). Mix together then add some olive oil.
- Next add some grated Parmigiano Reggiano or Pecorino cheese, and stir again. Serve immediately with extra cheese to sprinkle on top, if desired.
Notes
- Make more or less dry as desired, or even make it like a soup. No rules.
- Omit cheese for vegan version (nutrition facts include Parmigiano)
Nutrition
Serving: 1dish | Calories: 936kcal | Carbohydrates: 158g | Protein: 31g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 9mg | Sodium: 206mg | Potassium: 737mg | Fiber: 24g | Sugar: 1g | Vitamin A: 123IU | Vitamin C: 3mg | Calcium: 188mg | Iron: 11mg
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