A few veggies, some rice, lentils and a savory vegetable broth combine to make this tasty side that's a definite keeper!
cost per recipe: $3.21
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.
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.
This is the third time I made this recipe with a few small changes. I didn't have plum tomatoes so I used 1-15 oz. can of diced tomatoes drained and added the tomatoes along with the broth, lentils and rice. Also, I added 1/2 tsp. salt and 1/2 tsp. Za`atar Spice. I cooked the pilaf for 30 minutes because at 20 minutes the lentils were too firm. Removed from heat and placed a clean kitchen towel under the lids to absorb excess moisture for 10 minutes longer. Fluff with a fork. We love this recipe.
Rice & Lentil Pilaf
I'd never had lentils before so I didn't know what to expect but they were great. The whole side dish was delicious.
This recipe is very good and it went well with salmon. I used brown rice to add some whole grains.
This is a wonderful, healthy recipe. I was surprised at how good it is. It goes well with fish; we had it with salmon.
Very enjoyable with any Italian style main entree!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.