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Serves: 8

Prep Time: 30 minutes
Meal Occasion: Side Dish
Cuisine Type: American

Ingredients

1	box UNCLE BEN’S® Long Grain & Wild Rice Herb Roasted Chicken
3/4	cup lentils rinsed and picked over
1	cup onion chopped
1 1/2	Tbsp. garlic chopped
1/3	cup toasted pine nuts**
1/4	cup chopped parsley
1/2	cup fresh pomegranate seeds plus 2 tablespoons* from 1 pomegranate or chopped dried cherries
3/4	tsp. ground cinnamon
1/4	tsp. ground allspice
1	tsp. ground cumin
2	Tbsp. olive oil
3	cups water

Instructions

1. Heat olive oil in a saucepan. Add onions and sauté over medium heat until translucent, about 3 to 5 minutes. Add garlic, spices and lentils, stirring to evenly coat lentils. Add UNCLE BEN’S® Long Grain & Wild Rice Herb Roasted Chicken, seasoning packet and water. Bring to a boil over high heat. Reduce to a simmer and cook, covered, for 25 minutes or until liquid is absorbed.
2. Fluff with a fork, stir in parsley, 1/2 cup pomegranate seeds or dried cherries, and pine nuts. Garnish with remaining 2 tablespoons of pomegranate seeds or dried cherries. Serve hot.

*To toast pine nuts, preheat oven to 325 degrees F. Spread nuts on a cookie sheet and bake for 10 minutes or until lightly browned and fragrant.

**To de-seed a pomegranate, cut off the crown, about 1 inch. Score the pomegranate by cutting into the skin from bottom to top to make six sections. Soak the pomegranate in water for 5 minutes. Once soaked, break the fruit apart, letting the seeds sink to the bottom of the bowl. The skin and membrane will float to the top; discard. Strain seeds from the water.

**To toast pine nuts, preheat oven to 325° F. Spread nuts on a cookie sheet and bake for 10 minutes or until lightly browned and fragrant.

Nutrition Information for one serving

% Daily Value (DV) is based on a 2,000 calorie diet.