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 Recipe (what's this)


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.


    • 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


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

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    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

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    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

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    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

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    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

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    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