Vegetable Rice Pilaf

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Category: Side Dish | Serves: 4

(90 ratings)

Nutrition Information:

Calories: 238
Protein: 11 g
Carbs: 44 g
Fat: 3 g
Saturated Fat: 0 g
Sodium: 28 mg
Fiber: 11 g

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This pilaf, that includes a variety of vegetables and lentils is a great way to get your veggies and fiber in one side dish.

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.
7	ENJOY!