Rice & Lentil Pilaf
A few veggies, some rice, lentils and a savory vegetable broth combine to make this tasty side that's a definite keeper!
serves
4
people
Ingredients
cost per recipe: $5.18
The price is determined by the national average.
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2
tablespoons olive oil
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2
large carrot, peeled and chopped (about 1 cup)
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2
stalks celery, sliced (about 1 cup)
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1
large onion, chopped (about 1 cup)
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3
cloves garlic, minced
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1 3/4
cups Swanson® Aseptic Vegetable Broth
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1/2
cup dried lentils
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1/2
cup uncooked long grain white rice
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2
medium Italian plum tomato, seeded and chopped
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2
tablespoons chopped fresh parsley
How to Make It
Step 1
Heat the oil in a 10-inch skillet over medium heat. Add the carrots, celery, onion and garlic and cook until the vegetables are tender.
Step 2
Stir the broth, lentils and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the rice and lentils are tender. Stir in the tomatoes and parsley. Season to taste.
