Thursday, June 11, 2009

Vaguely Middle Eastern Rice, Lentils, and Greens

1-1/2 cup long grain brown rice

1/2 lb lentils
1 can diced tomatoes
1 can Swanson's chicken broth
3 bay leaves
1 tsp cumin

Per two servings:
2 Tbsp olive oil
1 onion
1 lb swiss chard

Bring rice and three cups of water to a boil in a saucepan over high heat. Turn heat to low & let simmer.

Combine lentils, tomatoes, broth, bay leaves, and cumin in a saute pan. Bring to a strong simmer, turn heat to low & let simmer.

Gently heat oil in a skillet over low heat as you finely slice the onion. Add the sliced onions to the pan and saute until well carmelized, about thirty minutes. Meanwhile, trim and wash the swiss chard; cut into palm-sized pieces. When onions are carmelized, add the chard to the onions & saute until well-wilted, about fifteen minutes. When the chard is done, the rice and lentils will be done.

Scoop rice onto plates & top with lentils, then greens. I serve all the greens for dinner for two, and pack the rest of the rice and lentils without greens for lunches.

Per 1/6 recipe with greens, 398 calories. Without greens, 300 calories.

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