Brown Rice Beluga Lentils Spinach And Feta Salad Food

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RICE, LENTIL, AND SPINACH PILAF



Rice, Lentil, and Spinach Pilaf image

A Dean Ornish recipe. Colorful, vegan, very complete nutritionally, and zero cholesterol. For more color and variety, you can add cubed cooked butternut squash or carrots. May be used as a main dish or side dish; serving amount depends upon how it is used.

Provided by winkki

Categories     Spinach

Time 1h

Yield 4-8 serving(s)

Number Of Ingredients 14

1/2 cup green lentil, washed
1 cup basmati rice, uncooked
2 cups water
3/4 cup vegetable stock
2 onions, chopped
2 cloves garlic, minced
4 stalks celery, chopped
2 teaspoons cumin
1/2 teaspoon cinnamon
1 grated lemon, zest of
1 cup peeled tomatoes, diced (optional)
4 cups fresh spinach, well washed and cut in 1/2 inch strips
salt
pepper

Steps:

  • Place lentils in saucepan and cover with cold water.
  • Bring to boil, reduce heat and cover.
  • Simmer for 25 to 40 minutes, until tender but not mushy; drain and set aside.
  • Meanwhile, bring the rice and 2 cups of water to a boil.
  • Reduce heat and simmer rice about 20 minutes, covered, until all liquid is absorbed; set aside.
  • Bring the vegetable stock to a boil in a saucepan.
  • Add onions and simmer until tender and translucent, approx 10 minutes.
  • Add the garlic, celery, cumin and cinnamon and simmer for 5 minutes longer.
  • Add the lentils and lemon zest (and tomatoes, if desired); heat through.
  • Add the greens; cook and stir until tender.
  • Fold the lentil and greens mixture into the rice.
  • Season with salt and pepper.
  • Note: You may make this ahead of time and place in a baking pan, cover with foil, and warm in the oven for 15 to 20 minutes.

Nutrition Facts : Calories 298.4, Fat 2.1, SaturatedFat 0.4, Sodium 66.5, Carbohydrate 59.2, Fiber 11.3, Sugar 4.1, Protein 11.8

BROWN RICE WITH SPINACH AND FETA CHEESE



Brown Rice With Spinach and Feta Cheese image

"Jazz up plain old rice with the flavors of Greece. This main-dish casserole gets powerful antioxidents from the spinach and plenty of fiber from the brown rice." - From the Prevention Magazine book, "Natural Healing Guide 2002"

Provided by Roosie

Categories     Spinach

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 8

1 teaspoon olive oil
1 large onion, finely chopped
1 cup brown rice
2 cups water or 2 cups broth
1 (10 ounce) box frozen spinach, thawed and drained
4 ounces feta cheese, crumbled
8 kalamata olives, pitted and finely chopped
4 eggs, lightly beaten (or 1 cup egg substitute)

Steps:

  • In a large saucepan, heat the oil over medium heat.
  • Add the onion and sautee for about 5 minutes or until just golden.
  • Stir in the rice and water.
  • Bring to a boil.
  • Cover and reduce the heat to a simmer.
  • Simmer, covered for about 45 minutes, or until all the water is absorbed.
  • Remove from the heat.
  • Preheat oven to 350°F Oil a 8x8 baking dish (ceramic or glass would probably be best).
  • Stir in the spinach, feta and olives into the rice.
  • Stir in the eggs.
  • Pour into the prepared baking dish.
  • Bake, uncovered for 25-30 minutes, or until a knife incerted into the center comes out clean.
  • Let stand for 5 minutes before serving.

Nutrition Facts : Calories 379.8, Fat 15.1, SaturatedFat 6.7, Cholesterol 212.8, Sodium 534.6, Carbohydrate 44.7, Fiber 4.8, Sugar 3.9, Protein 17.6

BROWN RICE, BELUGA LENTILS, SPINACH, AND FETA SALAD



Brown Rice, Beluga Lentils, Spinach, and Feta Salad image

This recipe was originally made using Orzo. I changed it to brown rice and beluga lentils in order to accommodate friends of mine with gluten intolerance. If you need to substitute for the beluga lentils, don't use brown or red as they tend to get too mushy. Green or french lentils should work well. This recipe is pretty...

Provided by Tracey Adams

Categories     Other Salads

Number Of Ingredients 9

2 c brown rice, cooked
2 c beluga lentils, cooked (dried beluga lentils can be purchased at williams-sonoma)
1 c scallion greens, thinly sliced
3 c baby spinach, chopped
1 c feta cheese, crumbled (or to taste)
3 Tbsp fresh squeezed lemon juice (about 1 lemon if using a citrus press)
1 lemon zest, grated
1/2 c extra-virgin olive oil (good quality)
salt and freshly ground black pepper to taste

Steps:

  • 1. Whisk together lemon juice, oil, and salt and pepper to taste in a large bowl, then add hot rice and lentils and toss. Add chopped spinach and mix thoroughly until it begins to wilt and let cool. If using leftover rice, heat it in the microwave for about 60 seconds or until hot.
  • 2. When cool add the rest of the ingredients, and salt and pepper to taste, if needed.

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