Mediterranean Grain Medley

This hearty mix of rice and lentils packs an additional protein punch from the addition of peanuts. Flavored with ginger, cilantro and lime, it also features a bounty of summer vegetables including yellow squash, red bell pepper and snap peas.

This recipe comes to us from our friends at The Peanut Institute.

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Serves 8

  • 3 tbsp. peanut oil
  • 2 garlic cloves, minced
  • 1/2 tsp. hot pepper flakes
  • 1/2 red bell pepper, diced
  • 1 yellow squash, diced
  • 8 oz. snap peas
  • 2 cups Beluga lentils, pre-cooked
  • 1 cup jasmine rice, pre-cooked
  • 1 2-inch piece ginger, grated
  • 1 cup peanuts, plain, roasted
  • 1 bunch green onions
  • Salt, to taste
  • Lime juice, to taste
  • Cilantro, as needed for garnish

Heat a sauté pan and add peanut oil.
Add garlic and pepper flakes, cook for 30 seconds.
Add bell pepper and squash, sauté for 3-4 minutes. Then add snap peas and cook for an additional minute.
Add lentils, rice, ginger, lime juice and salt, mix well.
Heat the grains for 1 minute then toss in the peanuts and green onions.
Serve warm, enjoy!

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Nutrition Information

Mediterranean Grain Medley

Servings per Recipe: 8

Amount per Serving

Calories:  348

Calories from Fat:  135

Total Fat:  15g

Saturated Fat:  2g

Cholesterol:  0mg

Sodium:  6mg

Potassium:  748mg

Carbohydrates:  40g

Dietary Fiber:  13g

Protein:  18h

Sugars:  5g

Vitamin A:  3%

Vitamin C:  40%

Calcium:  5%

Iron:  33%

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