| |
| INGREDIENTS |
| ⅓ cup |
uncooked white rice |
| ⅔ cup |
water |
| 1 tsp. |
vegetable oil |
| 4 ounces |
turkey kielbasa, chopped |
| 1 |
onion, minced |
| 1 |
carrot, chopped |
| ½ tsp. |
crushed red pepper flakes |
| 6 cups |
water |
| 2 cups |
reduced sodium chicken broth |
| 1 cup |
dry lentils |
| 1 (10 ounce) bag |
fresh spinach, torn |
|
|
|
| RECIPE |
-
In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.
- Heat the oil in a large Dutch(or a 5-to-6-quart heavy pot with a tight-fitting lid) oven over medium heat, and cook the turkey kielbasa until lightly browned.
- Mix in onion and carrot, and season with red pepper.
- Cook stirring occasionally until tender.
- Pour in the water and broth, and mix in lentils.
- Bring to a boil, reduce heat to low, and simmer 25 minutes.
-
Stir in cooked rice and spinach and cook until spinach is wilted.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
1½ cup
NUMBER OF SERVINGS:
8
|
|
|
| NUTRITION FACTS |
| |
| Calories |
150 |
|
| Total Fat |
3 g |
|
| Sodium |
190 mg |
|
| Total Carbohydrates |
22 g |
|
| Fiber |
6 g |
|
| Protein |
10 g |
|
|
|
