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!
Ingredients
2 tablespoons olive oil
2 large carrot, peeled and chopped (about 1 cup)
2 stalks celery, sliced (about 1 cup)
1 large onion, chopped (about 1 cup)
3 cloves garlic, minced
1.75 cups Swanson® Vegetable Broth
0.5 cup dried lentils
0.5 cup uncooked long grain white rice
2 medium Italian plum tomato, seeded and chopped
2 tablespoons chopped fresh parsley
2 large carrot, peeled and chopped (about 1 cup)
2 stalks celery, sliced (about 1 cup)
1 large onion, chopped (about 1 cup)
3 cloves garlic, minced
1.75 cups Swanson® Vegetable Broth
0.5 cup dried lentils
0.5 cup uncooked long grain white rice
2 medium Italian plum tomato, seeded and chopped
2 tablespoons chopped fresh parsley
Instructions
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.
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.
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!
Directions
Print
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.
Ingredients
2 tablespoons olive oil2 large carrot, peeled and chopped (about 1 cup)2 stalks celery, sliced (about 1 cup)1 large onion, chopped (about 1 cup)3 cloves garlic, minced1.75 cups Swanson® Vegetable Broth0.5 cup dried lentils0.5 cup uncooked long grain white rice2 medium Italian plum tomato, seeded and chopped2 tablespoons chopped fresh parsley
Easy Risotto-Style Rice
The combination of chicken broth, Parmesan...
Zesty Rice with Chorizo
Looking for a new way to prepare rice? S...
Bandito Baked Beans
Here's a great side dish for your next bar...
Wild Mushroom Rice Pilaf
Here's a delicious way to show off your wi...