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Products / Wegmans

Garlic and herb rice with quinoa and lentils

This shelf blend of rice, quinoa, and lentils is already flavored and just needs liquid and time. Toasting it first deepens those spice notes, then a simple broth finish turns it into a complete weeknight dinner for two.

Serves 2. 35 minutes, 5 at the stove.

About 860 calories a serving, 76 g protein, 70 g carbohydrate, 28 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need

To buy

  • 2 cups chicken or vegetable broth

From your shelf

  • 1 cup [185 g] long grains brown rice with quinoa and lentils

Staples

  • 1 tablespoon oil
  • 1/4 teaspoon salt
  • to taste pepper

  1. Heat 1 tablespoon oil in a medium pot over medium heat. Add 1 cup of the rice blend and stir often until it smells toasty and turns a shade darker, about 3 minutes. The grains will feel warm and smell fragrant when done.
  2. Pour in 2 cups broth and stir once. Bring to a boil, then lower heat, cover with a lid, and simmer until the liquid is absorbed and the grains are tender, about 28 minutes. Do not stir while it cooks.
  3. Remove from heat and let it sit covered for 2 minutes. Fluff with a fork, season with 1/4 teaspoon salt and pepper to taste.

Note Swap the broth for water if that is what you have on hand. Leftovers keep in the fridge for three days and reheat gently with a splash of water. Serve alongside roasted vegetables, a simple salad, or a fried egg on top to make it a meal.

On the label

WATER, BROWN PARBOILED LONG GRAIN RICE, QUINOA, LENTILS, MODIFIED CORN STARCH, CANOLA OIL, SEA SALT, GARLIC POWDER, ONION POWDER, SOY LECITHIN, SPICE, PARSLEY.

Wegmans, entrees, sides & small meals, serving 140 g, package 8.8 oz/250 g. Ingredients as printed on the label.

More from Wegmans

Other brown rice

Cooks as brown rice, quinoa, lentils. Half of it left? Use up the brown rice.

Had this in a photo? Cook with it Photograph your shelf