Spanish Rice and Lentil Pilaf

A complete meal; add a salad and a roll if you like. – Vi. Sept ‘95

  • ½ c. green lentils, rinsed
  • ½ c. brown rice
  • 1 can stewed tomatoes
  • 2 c. beef stock (Oxo lite in salt, I use)
  • 1 ½ tsp. dried basil
  • 1 c. shredded (low fat if possible) Cheddar cheese

In a large saucepan, combine lentils, rice, tomatoes, stock and basil. Bring to boil. Reduce heat, cover and simmer 50-60 mins or till lentils and rice are tender and most of the liquid is absorbed. Grate cheese over before serving.


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