Rye And Lentil Pilaf
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Jewish | Crockpot, Grains, Legumes, Low-fat | 4 | Servings |
INGREDIENTS
| 1/2 | c | Rye |
| 1/2 | c | Lentils |
| 1 | Onion, minced | |
| 1/2 | c | Carrot, diced |
| 1/2 | c | Celery, diced |
| 1/4 | t | Thyme |
| 1/4 | t | Sage |
| 3 | c | Chicken broth |
| Salt and pepper to taste |
INSTRUCTIONS
Soak rye at least 4 hours. Drain and combine with remaining ings. Cook on low 8-10 hours. Recipe By : Annice's files Posted to JEWISH-FOOD digest V96 #64 Date: Sun, 27 Oct 96 10:45:10 +0200 From: Annice Grinberg <VSANNICE@WEIZMANN.WEIZMANN.AC.IL> NOTES : You can substitute wheat berries or barley for the rye. Barley does not need soaking.
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Nutrition (calculated from recipe ingredients)
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Calories: 107
Calories From Fat: 17
Total Fat: 1.8g
Cholesterol: 14.9mg
Sodium: 587mg
Potassium: 419.3mg
Carbohydrates: 10.3g
Fiber: 3.1g
Sugar: 3.2g
Protein: 11.9g