Easy recipe Easy Recipe Vegetable Rice Pilaf

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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: about four Ingredients about one x about fourteen½ oz can of low-sodium chicken broth about one medium onion, chopped ½ cup dry lentils, drained and rinsed ½ cup long-grain rice, uncooked ¼ cup water about one teaspoon lemon zest about one½ cups zucchini and/or yellow summer squash (Recipes by ingridients squash) (Recipes by ingridients squash) about one medium, carrot (Recipes by ingridients carrot) chopped ½ small eggplant, peeled and diced two cloves garlic, minced two teaspoons olive oil three plum (Recipes by ingridients plum) tomatoes, chopped ¼ cup fresh, basil (Recipes by ingridients basil) shredded Directions In a medium saucepan, combine broth, onion, lentils, rice, water and lemon zest. Bring to boil then reduce heat and simmer, covered for about fifteen minutes. Easy Recipe Vegetable Rice Pilaf. Add zucchini and/or squash (Recipes by ingridients squash) (Recipes by ingridients squash) and carrot (Recipes by ingridients carrot) and simmer for an additional five minutes. Easy Recipe Vegetable Rice Pilaf. In a medium skillet, cook eggplant and garlic in olive oil over medium heat until eggplant is soft (about eight–ten minutes.) Remove lentil (Recipes by ingridients lentil) mixture from heat and let stand for five minutes. Easy Recipe Vegetable Rice Pilaf. Stir in eggplant mixture, tomatoes and. basil (Recipes by ingridients basil) Easy Recipe Vegetable Rice Pilaf. Sprinkle with Parmesan cheese as desired.. Easy Recipe Vegetable Rice Pilaf.