Lentil & Rice Pilaf with Veggies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup- Lentils (dry)water to boil lentils1 cup- Rice (dry, you choose, but not instant)1/5 cup- Onion chopped/diced1/5 cup- Carrots chopped/diced1/5 cup- Celery chopped/diced1 tsp- minced garlic2 Tbsp- Vegetable Oil2 tsp- Better than Bouillon, Chicken 2 1/5 cups- Water
I used my 3 quart soup pot for this recipe...
add picked over and rinsed lentils to boiling water, boil uncovered for 10 min.
Use this time to chop your veggies & set them aside for now.
Pour Lentils into strainer and return empty pan to stove over Low-Med Low heat.
Add oil to pan, now add Onions, Carrots, Celery, & Garlic. Let that cook for just a few minutes, stir it around a few times too.
(I like to dissolve the bouillon into the water now)Add Lentils, Rice, Water, & Bouillon to pan.
Bring to a boil. Stir once, cover, and simmer over Med-Low heat for about 15 minutes(or until tender).
Enjoy!
Serving Size: Makes(about) 8 1-cup servings
add picked over and rinsed lentils to boiling water, boil uncovered for 10 min.
Use this time to chop your veggies & set them aside for now.
Pour Lentils into strainer and return empty pan to stove over Low-Med Low heat.
Add oil to pan, now add Onions, Carrots, Celery, & Garlic. Let that cook for just a few minutes, stir it around a few times too.
(I like to dissolve the bouillon into the water now)Add Lentils, Rice, Water, & Bouillon to pan.
Bring to a boil. Stir once, cover, and simmer over Med-Low heat for about 15 minutes(or until tender).
Enjoy!
Serving Size: Makes(about) 8 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 162.0
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 103.8 mg
- Total Carbs: 30.4 g
- Dietary Fiber: 5.0 g
- Protein: 5.7 g
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