Rice and Lentil Pilaf10 Reviews
- Prep: 15 min
- Cook: 25 min
- Ready In: 40 min
“Enjoy colorful vegetables, delicious grains and legumes in this savory side dish cooked in Swanson® Vegetable Broth.” - by Campbell's Kitchen
Original recipe yields 4 servings
- Heat oil in skillet. Add carrots, celery, onion and garlic and cook until tender.
- 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.
Amount Per Serving (4 total)
- 278 cal
- 7.4 g
- 43.8 g
Based on a 2,000 calorie diet
Reviews (10)Rate This Recipe
"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..." See more 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."
"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...." See more"
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