Spicy Lentils and Brown Rice
Serves 6
Ingredients:
| 1 |
tsp |
oil |
| 1 |
|
cinnamon stick |
| 3/4 |
tsp |
cumin seeds |
| 6 |
|
garlic cloves, minced |
| 1 |
|
onion, sliced |
| 3/4 |
lb |
chicken tenders |
| 1 |
cup |
Carolina® Brown Rice (Whole Grain) |
| 3 |
cups |
low-sodium chicken broth |
| 1/2 |
cup |
red lentils, whole |
| 1 |
tsp |
ground cardamom |
| 1/2 |
cup |
raisins |
| 1/2 |
cup |
almonds, toasted |
| 2 |
tbsp |
fresh cilantro, chopped |
Directions:
Heat oil in a large saucepan and sauté cinnamon stick, cumin seeds, and garlic for 2 minutes over low heat. Add onion and sauté until tender. Add chicken and cook for 5 minutes. Stir in rice and continue to sauté for 5 additional minutes. Increase heat and add broth, lentils and cardamom. Bring to a boil, cover and simmer at reduced heat for 40 minutes. Remove cinnamon stick. Add raisins and almonds. Fold in cilantro.
|
Calories: 378 /serving
Total fat: 9 g
Sat. fat: 1 g
Cholesterol: 33 mg
Sodium: 119 mg
Carbohydrates: 50 g
Fiber: 8 g
Protein: 26 g
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