October 25, 2011

Lentil Pilaf with Carrots & Greens

I love when I discover a recipe that's easy to make, nutritious and tastes great.  Chris and I both double-checked the back of the lentil pilaf box to ensure we were reading the nutrition stats correctly.  A generous portion that filled us each up contained 300 calories and 18 grams of protein.

I followed a Garlic Braised Greens recipe from Kashi's website, and would have used Kashi 7 Whole Grain Pilaf as called for, but I couldn't find it at the store. Instead, I used Casbah's Lentil Pilaf mix, which we both really liked!

Although this recipe does take 35-40 minutes to cook, there's very little hands-on time which I love! The greens and carrots cook in about 5 minutes, so you cook them just before the lentil pilaf mix has fully absorbed all the water. Then mix the two together and enjoy!

Lentil Pilaf with Carrots & Greens

Prep Time: 5 minutes
Cook Time: 35-40 minutes

Ingredients (2 main dish servings)
  • 7oz lentil pilaf mix
  • 1 teaspoon olive oil
  • 5 cloves garlic, minced
  • 2 carrots, cut into matchsticks
  • 6 cups braising greens (collard greens, kale, Asian greens, Swiss chard, mustard greens, turnip greens, or beet greens)
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • Cook lentil pilaf according to package directions.
  • In a large skillet, heat olive oil over medium high heat.
  • Add garlic, carrots and braising greens. Stir quickly until vegetables are evenly coated with the oil.
  • Reduce heat to low. Add water, salt, pepper and mix well. Cover and simmer until vegetables are tender (about 5 minutes). Remove from heat and mix with hot cooked lentil pilaf.
Recipe adapted from: Kashi.com
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