Cranberry-Nut Lentils and Rice
This combo of ingredients gives the dish a slightly sweet, slightly crunchy, just-gotta-try appeal.
- 2 tbsp olive oil
- ½ cup frozen chopped onion
- 1 (14 ½-oz) can vegetable broth
- ¼ cup orange juice
- 1 (15-oz) can lentils, rinsed and drained
- 2 cups raw instant brown rice
- ½ cup dried cranberries or raisins
- 1 tsp salt
- ¼ cup chopped walnuts
In a large saucepan over medium-high heat, heat the olive oil. Add the onions and cook until tender, about 5 minutes.
Add the onions and cook until tender, about 5 minutes.
Add the vegetable broth and orange juice, and bring to a boil. Add the lentils, brown rice, cranberries, and salt, stirring well to mix, and return to a boil.
Reduce heat to low; cover and simmer for 5 to 7 minutes.
Remove from heat and add walnuts, stirring well to mix. Re-cover and let stand for 5 minutes, or until all the liquid is absorbed.
Fluff with a fork before serving.
Submit!
