Lentil Rice Salad
Note: This recipe is especially for pregnant and breastfeeding women, but can be a nutritious part of almost anyone's diet.
Prep time: 5 minutes
- 1 c. brown rice, uncooked
- ¾ c. cooked lentils
- ½ c. vegetable broth
- Cook brown rice according to package directions and begin to heat vegetable broth in a separate pot over low heat.
- Combine cooked rice and lentils in a large bowl.
- Add vegetable broth to moisten rice and mix well.
Serving size: approximately ½ cup
Nutritional analysis (per serving):
6 g protein
1 g fat
0 g sat. fat
43 g carbohydrate
5 g fiber
0 mg cholesterol
58 mg sodium
10 mg calcium
2 mg iron
67 mcg folic acid
Note: Nutritional analysis may vary depending on ingredient brands used.
Why this recipe is good for pregnant or breastfeeding women:
This recipe contains lentils, which are a good source of folic acid. Folic acid can help prevent major birth defects.