Vegetable Rice Pilaf


3.7 of 5 (17)
editors choice
Nutritional Info
  • Amount Per Serving
  • Calories: 220.6
  • Total Fat: 4.6 g
  • Cholesterol: 1.1 mg
  • Sodium: 795.2 mg
  • Total Carbs: 35.4 g
  • Dietary Fiber: 6.8 g
  • Protein: 11.0 g

View full nutritional breakdown of Vegetable Rice Pilaf calories by ingredient

This is a SparkPeople.com Recipe (what's this)

Introduction

With onions, zucchini, carrots, eggplant, and tomatoes, this recipe is packed with vegetables. With onions, zucchini, carrots, eggplant, and tomatoes, this recipe is packed with vegetables.

Ingredients

    • 1 14.5 oz. can of low-sodium chicken broth
    • 1 medium onion, chopped
    • 1/2 cup dry lentils, drained and rinsed
    • 1/2 cup long grain rice, uncooked
    • 1/4 cup water
    • 1 teaspoon lemon zest
    • 1 1/2 cups zucchini and/or yellow summer squash
    • 1 medium carrot, chopped
    • 1/2 small eggplant, peeled and diced
    • 2 cloves garlic, minced
    • 2 teaspoons olive oil
    • 3 plum tomatoes, chopped
    • 1/4 cup fresh basil, shredded

Directions

1. In a medium saucepan, combine broth, onion, lentils, rice, water and lemon zest. Bring to boil then reduce heat and simmer, covered for 15 minutes.



2. Add zucchini and/or squash and carrot and simmer for an additional 5 minutes.



3. In a medium skillet, cook eggplant and garlic in olive oil over medium heat until eggplant is soft (about 8-10 minutes).



4. Remove lentil mixture from heat and let stand for 5 minutes.



5. Stir in eggplant mixture, tomatoes and basil.



6. Sprinkle with parmesan cheese as desired.



Serves 4.



Reprinted with permission by Public Health – Seattle & King County

TAGS:  Side Items |

Member Ratings For This Recipe


  • no profile photo

    Very Good
    1 of 1 people found this review helpful
    I liked it. It is very similar to alot of basic meditarenian or even Arabic & Greek recipes. I tweeked it a bit. I used 5 cloves of garlic, Red lentils plus 1/2 cup of flat leaf parsley. - 3/29/09


  • no profile photo

    O.K.
    Eggplant was not available due to freeze in Mexico so I just used both the zucchini and the yellow squash. It was okay but not great. - 4/1/11


  • no profile photo


    0 of 1 people found this review helpful
    I am going to try this today. I don't have eggplant, but will substitute peppers. - 9/5/10


  • no profile photo

    Incredible!
    I had leftover lentil and carrot salad I'd already made, so I just added the remaining ingredients (except eggplant which I didn't have). It was excellent. - 7/9/10


  • no profile photo


    made several changes. used rice a roni herb and butter. no eggplant, put in both zucchini and yellow squash, added garlic, sliced carrots not shredded. cooked as suggested. - 1/7/10


  • no profile photo


    Absolutely wonderful ! - 1/30/09


  • no profile photo


    lot of calories - 1/29/09


  • no profile photo

    Good
    0 of 1 people found this review helpful
    not a fan of egplant ... but the rest sounded pretty good. - 9/28/08


  • no profile photo

    Very Good
    This is very good and easy to make, I did not use the eggplant , but cooked the garlic in with the pilaf and added lemon juice as well at the end and cubanelle peppers chopped. DELICOUS! - 8/2/08


  • no profile photo

    Very Good
    Very good and full of veggies. I even made it simplier and faster by sauteeing garlic w/squash and carrots and added tomatoes and basil to that. Added that mixture to rice an lentils. - 7/14/08


  • no profile photo


    will make in the future - 7/1/08


  • no profile photo


    0 of 1 people found this review helpful
    looking forward to trying this..sound yummy - 7/1/08


  • no profile photo


    0 of 1 people found this review helpful
    Sounds great. Will try - 5/19/08


  • no profile photo

    Incredible!
    0 of 1 people found this review helpful
    Sound good to eat this. - 3/9/08


  • no profile photo


    I just love the flavor of this rice pilaf. I have made something similar and it did not have the flavor this recepie has. - 3/7/08


  • no profile photo

    Incredible!
    I made thisbut whitout eggplant and taste very good - 3/7/08


  • no profile photo


    Delicious - 12/30/07


  • no profile photo


    800mg sodium is much too high for part of a meal for my family! We try to keep the entire meal under 600mg. We used Herb-Ox sodium-free chicken broth to bring the sodium level down. - 12/28/07


  • no profile photo

    Very Good
    It was colorful and good. Next time, tho, I think we would prefer to sautee the squash and zucchini with the eggplant. - 11/2/07


  • no profile photo

    Very Good
    Yummy! - 3/20/07