Recipe by Campbell's Kitchen
"Enjoy colorful vegetables, delicious grains and legumes in this savory side dish cooked in Swanson® Vegetable Broth."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 3/4 cups
Swanson® Vegetable Broth
dried lentils, rinsed and drained
uncooked regular long-grain white rice
Italian plum tomatoes, seeded and chopped
chopped fresh parsley
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.
It was okay but maybe I just didn't do it right because the Lentils were a little hard while everything else was fine.
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.
A delicious healthy dish. I used brown rice instead of white rice though, so I had trouble the first time because The water ran out before it was done cooking. I tried again using twice the broth and it is delicious.
Try frying the veg up in a cast iron pan, then transferring it to the oven when the lentils broth and rice are added. If you have a cast iron without a lid tin foil works fine.
A very nice recipe. If it is used as a main dish, I would add a bit more salt to your own tasting. I served it with a rather salty meat and the balance was perfect as it is written.
really blah. needs more flavor and seasoning. I doused mine in smoky seasoned salt. If I were to make it again, i'd cut back on the onion/celery/carrot mixture.
* Percent Daily Values are based on a 2,000 calorie diet.
Rice and Lentil Pilaf
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 67
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Never make sticky, mushy rice again!
Orzo pasta and rice are cooked with butter, onion, garlic, and broth.
Watch how to make this easy, healthy dish.