Rice and Lentil Pilaf

Rice and Lentil Pilaf

12

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

Ingredients

40 m {{adjustedServings}} servings 278 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 278 kcal
  • 14%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 43.8g
  • 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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Directions

  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Swanson Kitchen Tip: This recipe is also great using Swanson(R) Certified Organic Vegetable Broth in place of the regular vegetable broth.
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Reviews

12
  1. 15 Ratings

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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 o...

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 lentil...

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