Vegetable Rice Pilaf

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
 * Serves: 4

Ingredients

 * 1 x 14½ oz can of low-sodium chicken broth
 * 1 medium onion, chopped
 * ½ cup dry lentils, drained and rinsed
 * ½ cup long-grain rice, uncooked
 * ¼ cup water
 * 1 teaspoon lemon zest
 * 1½ cups zucchini and/or yellow summer squash
 * 1 medium carrot, chopped
 * ½ small eggplant, peeled and diced
 * 2 cloves garlic, minced
 * 2 teaspoons olive oil
 * 3 plum tomatoes, chopped
 * ¼ 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.