Vegetable Rice Pilaf

Description

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.