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Rice and Lentil Pilaf

SUBMITTED BY: Campbell's Kitchen 

"Enjoy colorful vegetables, delicious grains and legumes in this savory side dish cooked in Swanson® Vegetable Broth."
RECIPE RATING:
This recipe has been rated 2 times with an average star rating of 3.5
Read Reviews (2)
PREP TIME  15 Min
COOK TIME  25 Min
READY IN  40 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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.

FOOTNOTE

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

REVIEWS

The reviewer gave this recipe 3 stars. This recipe averages a 3.5 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 3.5 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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Nutritional Information
Rice and Lentil Pilaf

Servings Per Recipe: 4

Amount Per Serving

Calories: 275

  • Total Fat: 7.4g
  • Cholesterol: 0mg
  • Sodium: 458mg
  • Total Carbs: 43.4g
  •     Dietary Fiber: 10.2g
  • Protein: 9.8g

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