Photo: Pille R. Priske
Rice and Lentil Pilaf
10 ingredients
15 min + 25 min
4 servings
openrecipes
"Enjoy colorful vegetables, delicious grains and legumes in this savory side dish cooked in Swanson® Vegetable Broth."
Estimated Nutrition (whole recipe, rough)
572
Calories
17g
Protein
15g
Fat
96g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentils | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped carrot
- 1 cup sliced celery
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 3/4 cups Swanson® Vegetable Broth
- 1/2 cup dried lentils, rinsed and drained
- 1/2 cup uncooked regular long-grain white rice
- 2 medium Italian plum tomatoes, seeded and chopped
- 2 tablespoons chopped fresh parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes