Lentil Rice Salad

Note: This recipe is especially for pregnant and breastfeeding women, but it can be a nutritious part of almost anyone's diet. Pregnant and breastfeeding women need to consume extra calories and eat a variety of nutritious foods to contribute to their baby's growth and development.

Prep time: 5 minutes

Ingredients:

1 c. brown rice, uncooked
3/4 c. cooked lentils
1/2 c. vegetable broth

Directions:

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.

Serves: 4

Serving size: approximately 1/2 cup

Nutritional analysis (per serving):

207 calories
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

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.

Reviewed by: Steven Dowshen, MD

Related Resources

U.S. Food and Drug Administration (FDA) The FDA is responsible for protecting the public health by ensuring the safety, efficacy, and security of human and veterinary drugs, biological products, medical devices, our nation's food supply, cosmetics, and products that emit radiation.

American Dietetic Association The American Dietetic Association offers nutrition news, tips, resources for consumers and dietitians, and a find-a-nutritionist search tool.

Vegetarian Resource Group This site offers recipes, nutrition information, and lots more for vegetarians and anyone looking to eat less meat.

American College of Obstetricians and Gynecologists (ACOG) This site offers information on numerous health issues. The women's health section includes readings on pregnancy, labor, delivery, postpartum care, breast health, menopause, contraception, and more.

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