Stress-free lentil-corn pilaf ready in just 30 minutes – perfect for a side dish.
cup dried lentils (8 oz), sorted, rinsed
cup chopped red bell pepper
cup frozen (thawed) or canned (drained) whole kernel corn
tablespoons chopped fresh cilantro or parsley
teaspoon chili powder
In 2-quart saucepan, heat water to boiling. Stir in lentils and bell pepper. Reduce heat; cover and simmer 15 to 20 minutes or until lentils are tender. Drain if necessary.
Stir in remaining ingredients. Cook over low heat 2 to 3 minutes, stirring occasionally, until corn is tender and hot.
For more south-of-the-border spice, chop a jalapeño chile and add with the red bell pepper.
This fiber-rich pilaf makes a terrific accompaniment to grilled pork chops or baked chicken.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.