Rice & Lentil Pilaf

Campbell's Rice & Lentil Pilaf Recipe

A few veggies, some rice, lentils and a savory vegetable broth combine to make this tasty side that's a definite keeper!

At a glance

Prep

15 min.

Total

45 min.

Serves

4

Servings: about 1 1/4 cups each

Cook: 30 min.

Made With

  • Swanson® Vegetable Broth

    Swanson® Vegetable Broth

  • Swanson® Certified Organic Vegetable Broth

    Swanson® Certified Organic Vegetable Broth

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What You'll Need

2 tablespoons olive oil
2 large carrots, peeled and chopped (about 1 cup)
2 stalks celery, sliced (about 1 cup)
1 large onion, chopped (about 1 cup)
3 cloves garlic, minced
1 3/4 cups Swanson® Vegetable Broth or Swanson® Certified Organic Vegetable Broth
1/2 cup dried lentils
1/2 cup uncooked long grain white rice
2 medium Italian plum tomatoes, seeded and chopped
2 tablespoons chopped fresh parsley

How to Make It

  • 1

    Heat the oil in a 10-inch skillet over medium heat. Add the carrots, celery, onion and garlic and cook until the vegetables are tender.

  • 2

    Stir the broth, lentils and rice in the skillet and heat to a boil. Reduce the heat to low.  Cover and cook for 20 minutes or until the rice and lentils are tender. Stir in the tomatoes and parsley.  Season to taste.

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Recipe Nutritional Information

Made With

Swanson® Certified Organic Vegetable Broth Swanson® Vegetable Broth

calories

280 280

totalfat

7g 7g

saturatedfat

1g 1g

cholesterol

0mg 0mg

sodium

430mg 430mg

totalcarbohydrate

45g 45g

dietaryfiber

6g 6g

protein

9g 9g

vitamina

140%DV 140%DV

vitaminc

25%DV 25%DV

calcium

6%DV 6%DV

iron

15%DV 15%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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