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Rice and Lentil Pilaf

Rated as 3.93 out of 5 Stars

"Enjoy colorful vegetables, delicious grains and legumes in this savory side dish cooked in Swanson® Vegetable Broth."
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Ingredients

40 m servings 278 cals
Original recipe yields 4 servings

Directions

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  • Prep

  • Cook

  • Ready In

  1. Heat oil in skillet. Add carrots, celery, onion and garlic and cook until tender.
  2. Add broth, lentils and rice. Heat to a boil. Cover and cook over low heat 20 minutes or until done. Stir in tomatoes and parsley.

Footnotes

  • Swanson Kitchen Tip: This recipe is also great using Swanson® Certified Organic Vegetable Broth in place of the regular vegetable broth.

Nutrition Facts


Per Serving: 278 calories; 7.4 g fat; 43.8 g carbohydrates; 9.2 g protein; 0 mg cholesterol; 465 mg sodium. Full nutrition

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Reviews

Read all reviews 12
  1. 15 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Yes! This was a first class rice recipe, nice enough that I served it at easter dinner. I made a few small changes. As I was eating,I did notice that a tiny amount of table salt really brought o...

Most helpful critical review

It was okay but maybe I just didn't do it right because the Lentils were a little hard while everything else was fine.

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Yes! This was a first class rice recipe, nice enough that I served it at easter dinner. I made a few small changes. As I was eating,I did notice that a tiny amount of table salt really brought o...

Really tasty. I used brown rice also, so it took almost an hour to cook. The lentils got a little mushy, but everyone who tasted it liked it. I will be making this again. Great way to eat lentil...

It was okay but maybe I just didn't do it right because the Lentils were a little hard while everything else was fine.

A delicious healthy dish. I used brown rice instead of white rice though, so I had trouble the first time because The water ran out before it was done cooking. I tried again using twice the brot...

really blah. needs more flavor and seasoning. I doused mine in smoky seasoned salt. If I were to make it again, i'd cut back on the onion/celery/carrot mixture.

Try frying the veg up in a cast iron pan, then transferring it to the oven when the lentils broth and rice are added. If you have a cast iron without a lid tin foil works fine.

A very nice recipe. If it is used as a main dish, I would add a bit more salt to your own tasting. I served it with a rather salty meat and the balance was perfect as it is written.

Very warm and filling. No strong flavors, but still satisfying and healthy.

This was just ok, I don't think I'd make it again. I soaked the lentils for about an hour and they were fine, not hard. I added some salt as suggested.