Easy Rice and Green Lentil Side Dish 
Folate optimizes your baby’s neural tube development.
MAKES ABOUT 4 CUPS
COMBING enriched rice with green lentils is an easy way to make rice healthier. You can jazz up the flavor with stock instead of water, and by adding a sprinkle of cumin seeds, a cinnamon stick, bay leaves, and/or cloves in Step 2. If you have a rice cooker, by all means use it. In a hurry? Pick up cooked rice from the prepared foods section of your grocery store and add to it some rinsed and drained canned lentils, or your favorite beans.
1 cup long-grain enriched rice
½ cup dried green lentils
3 cups water or stock
½ teaspoon salt, or to taste
A few drops of olive oil
OPTIONAL GARNISHES
Sunflower or pumpkin seeds
Pine nuts, toasted
Pumpkin or sunflower seeds
Chopped fresh herbs, such as dill, parsley, or cilantro
• Place the rice and green lentils in a bowl, cover with water, and gently swish with your fingers to remove the excess starch. Drain in a sieve, then return the rice mixture to the bowl, add enough water to cover, and let soak while you bring the fresh water or stock to a boil.
• In a medium-size saucepan, bring the water to a boil. Drain the rice mixture and add to the boiling water, along with the salt and olive oil. Stir, return to a boil, then lower the heat to low, cover, and gently simmer until the rice and lentils are soft, 20 to 25 minutes. Turn off the heat and let sit, covered and undisturbed, for 10 minutes. Then, using a fork, gently lift and separate the grains of rice. Adjust the seasoning, add any of the optional garnishes, and serve.
½ cup rice and green lentils: Calories: 127 cals; Protein: 5 g; Carbohydrates: 26 g; Fat: 0 g;
Fiber: 2 g; Sodium: 292 mg; Folate: 110 mg; 2 CARBS