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Rice and Lentil Pilaf

By: Campbell's Kitchen  
"Enjoy colorful vegetables, delicious grains and legumes in this savory side dish cooked in Swanson® Vegetable Broth."

Rating: This weblink has been rated 2 times with an average star rating of 3.5 Read Reviews (2)

Rate/Review | 131 people have saved this

Prep Time:
15 Min
Cook Time:
25 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 2 tablespoons olive oil
  • 1 cup chopped carrot
  • 1 cup sliced celery
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 3/4 cups Swanson® Vegetable Broth
  • 1/2 cup dried lentils, rinsed and drained
  • 1/2 cup uncooked regular long-grain white rice
  • 2 medium Italian plum tomatoes, seeded and chopped
  • 2 tablespoons chopped fresh parsley

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.

Footnotes

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

Nutritional Information open nutritional information

Amount Per Serving  Calories: 278 | Total Fat: 7.4g | Cholesterol: 0mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 7, 2009 by aprellec 
It was okay but maybe I just didn't do it right because the Lentils were a little hard while... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 19, 2009 by leslie2fist 
Try frying the veg up in a cast iron pan, then transferring it to the oven when the lentils... MORE

 
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