Vegetable Rice Pilaf
Vegetable Rice Pilaf – Healthy Weight Loss Recipe
(makes 4 servings)
| Ingredients: |  |
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1 14.5 oz. can of low-sodium chicken broth |
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1 medium onion, chopped |
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1/2 cup dry lentils, drained and rinsed |
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1/2 cup long grain rice, uncooked |
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1/4 cup water |
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1 teaspoon lemon zest |
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1 1/2 cups zucchini and/or yellow summer squash |
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1 medium carrot, chopped |
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1/2 small eggplant, peeled and diced |
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2 cloves garlic, minced |
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2 teaspoons olive oil |
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3 plum tomatoes, chopped |
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1/4 cup fresh basil, shredded
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| Directions: | |||
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| 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. | ||
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