by user Elocina
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