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 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
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