Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Wild Rice | 1 cup cooked (164g) | 166 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Green Lentil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 30 mL (2 tbsp) olive oil
- 3 onions, sliced thinly
- 5 mL (1 tsp) ground cumin
- 560 mL (2 ¼ cups) brown or wild rice, cooked
- 1 can (540 mL/19 oz) brown or green lentils, drained and rinsed
Directions
In a pan, heat oil over medium-high heat. Add onions and cook until they turn dark caramel brown, stirring often. This will take about 15 minutes. Remove half of the onions to a bowl (these are for garnish later). Sprinkle in ground cumin and cook about 1 minute more.
Add cooked rice to onions and stir often for 3 minutes. Stir in lentils and cook for another 2 minutes.
Serve rice and lentils with reserved caramelized onions on top.