Rehfwitz Recipes

From Weight Watchers’ Simply Delicious Cookbook

· 1 teaspoon olive oil

· 2 shallots, minced

· ¾ cup brown basmati rice

· 2 14 cups low-sodium vegetable broth

· ½ cup lentils, picked over, rinsed, and drained

· 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry

· ½ cup dried cranberries

· ¼ teaspoon salt

· ¼ tsp. freshly ground pepper

· ¼ cup pine nuts

Heat the oil in a large nonstick saucepan, then add the shallots. Sauté until softened, 3-4 minutes. Add the rice, and sauté, until the rice is lightly browned, about 3 minutes.

Add the broth and lentils, bring the mixture to a boil. Reduce the heat and simmer, covered, 30 minutes. Stir in the spinach, cranberries, salt, and pepper; simmer, covered, until the rice is tender, 10-15 minutes. Fluff the mixture with a fork and stir in the nuts.

Serves 4 as a main dish.