Rice and Lentil Pilaf

Rice and Lentil Pilaf

12 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Recipe by  Campbell's Kitchen

“Enjoy colorful vegetables, delicious grains and legumes in this savory side dish cooked in Swanson® Vegetable Broth.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Heat oil in skillet. Add carrots, celery, onion and garlic and cook until tender.
  2. Add broth, lentils and rice. Heat to a boil. Cover and cook over low heat 20 minutes or until done. Stir in tomatoes and parsley.

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Reviews (12)

Rate This Recipe
imallie
23

imallie

Yes! This was a first class rice recipe, nice enough that I served it at easter dinner. I made a few small changes. As I was eating,I did notice that a tiny amount of table salt really brought out the flavor of this one. I don't know that I would add salt into the preparations, just keep it handy at the table. I prefer the taste and texture of brown rice, so I subbed that in place of the white rice. I also think that the longer cooking time needed for brown rice is appropriate for lentils. I used chicken broth rather than the veg. broth, since that is what I had on hand. Left out the celery and tomatoes, but added about 8 ounces of diced fresh mushrooms when I combined the broth/rice/barley with the other veggies. Definitely needed longer than 20 minutes, but I just kept checking it as I prepared the other dishes. I would consider serving this as a meatless meal, with a tossed salad and bread.

Jessann
10

Jessann

Really tasty. I used brown rice also, so it took almost an hour to cook. The lentils got a little mushy, but everyone who tasted it liked it. I will be making this again. Great way to eat lentils.

aprellec
6

aprellec

It was okay but maybe I just didn't do it right because the Lentils were a little hard while everything else was fine.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 278 cal
  • 14%
  • Fat
  • 7.4 g
  • 11%
  • Carbs
  • 43.8 g
  • 14%
  • Protein
  • 9.2 g
  • 18%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 465 mg
  • 19%

Based on a 2,000 calorie diet

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