Rice Lentils and Dried Cranberries Garnished with Pine Nuts
Elevate your weeknight dinner game with this vibrant and nourishing recipe for Rice, Lentils, and Dried Cranberries Garnished with Pine Nuts. Combining fluffy Basmati rice and tender lentils, this dish is infused with warm, aromatic spices like cumin and cinnamon for a Middle Eastern-inspired flavor profile. Sweet pops of dried cranberries and the irresistible crunch of toasted pine nuts add layers of texture and taste, while a finishing touch of fresh parsley offers a burst of color and freshness. Perfect as a hearty vegetarian main or an elegant side dish, this recipe is nutrient-packed, easy to prepare, and ready in just 50 minutes. Ideal for meal prep or a cozy family dinner—it's a delightful blend of comforting and exotic flavors that will keep you coming back for more! Keywords: rice lentils recipe, dried cranberries, toasted pine nuts, vegetarian dinner ideas, Middle Eastern-inspired dishes.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 1 cup Brown or green lentils
- 4 cups Water
- 1.5 teaspoons Salt
- 2 tablespoons Olive oil
- 1 medium Onion, finely diced
- 2 cloves Garlic cloves, minced
- 1 teaspoon Ground cumin
- 0.25 teaspoon Cinnamon powder
- 0.5 cup Dried cranberries
- 0.25 cup Pine nuts, toasted
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Rinse the rice and lentils separately under cold running water until the water runs clear. Set aside.
In a medium saucepan, bring 4 cups of water to a boil. Add the lentils and 1 teaspoon of salt. Lower the heat to medium and simmer for 15–20 minutes, or until the lentils are tender but still hold their shape. Drain and set aside.
In a separate pot, heat 1 cup of water along with a pinch of salt. Add the rinsed rice, bring to a boil, then reduce the heat to low. Cover and let the rice cook for 15 minutes, or until all the water is absorbed. Remove from heat and let it sit covered for another 5 minutes before fluffing with a fork.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3–4 minutes, until translucent.
Add the minced garlic, ground cumin, and cinnamon, and cook for another minute, stirring constantly to toast the spices.
Stir in the cooked lentils, rice, and dried cranberries. Mix well to combine and heat through for 2–3 minutes. Adjust seasoning with the remaining 0.5 teaspoon of salt, or to taste.
Toast the pine nuts in a small dry pan over medium heat for 2–3 minutes, shaking the pan frequently, until they are golden brown and aromatic. Be careful not to burn them.
Serve the rice and lentil mixture warm, garnished with the toasted pine nuts and a sprinkle of chopped parsley, if desired.
Nutrition Facts
Calories |
1210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.6 g | 64% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3615 mg | 157% | |
| Total Carbohydrate | 162.3 g | 59% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 56.7 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1312 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
