Vegetable Rice Pilaf

Info
Cook Time:

Serves: 4

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.

Source

 * Vegetable Rice Pilaf from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource