Rice and Lentil Pilaf Recipe
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Tired of the same old sides? The lentils in this recipe add interest and texture, and you'll find that the dish pairs nicely with just about any main course.
Ingredients
- 2 tbsp. olive oil
- 2 large carrots , chopped (about 1 cup)
- 2 stalks celery , sliced (about 1 cup)
- 1 large onion , chopped (about 1 cup)
- 3 cloves garlic , minced
- 1 3/4 cups Swanson® Vegetable Broth (Regular or Certified Organic)
- 1/2 cup uncooked dried lentils
- 1/2 cup uncooked regular long-grain white rice
- 2 medium Italian plum tomatoes , seeded and chopped
- 2 tbsp. chopped fresh parsley
- Heat the oil in a 10-inch skillet over medium heat. Add the carrots, celery, onion and garlic and cook until the vegetables are tender.
- Stir the broth, lentils and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the rice and lentils are tender. Stir in the tomatoes and parsley.
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