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



  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.
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