Rice and lentil pilaf is a light and healthy side dish that is chock-full of texture and flavor. A traditional mirepoix, a French term that refers to a combination of onions, celery, and carrots, is combined with lentils and white rice. Lentils are low in calories and high in nutrition. They are high in fiber, protein (26 percent of lentil's calories), minerals and vitamins. You can serve this pilaf with a grilled salmon filet and roasted broccoli.
2 tablespoons 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 or Swanson® Certified Organic Vegetable Broth
1/2 cup uncooked dried lentils
1/2 cup uncooked regular cooked long grain white rice
2 medium Italian plum tomatoes, seeded and chopped
2 tablespoons chopped fresh parsley
Step 1: 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.
Step 2: 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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