Lentil White Bean Pilaf Recipe
Lentil White Bean Pilaf Recipe photo by Taste of Home
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Lentil White Bean Pilaf Recipe

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Vegetarians will be happy to see this hearty meatless grain pilaf on the holiday buffet table. I like to make this when I have extra cooked lentils, barley, quinoa and rice on hand. —Juli Meyers, Hinesville, Georgia
TOTAL TIME: Prep: 35 min. Cook: 15 min.
MAKES:10 servings
TOTAL TIME: Prep: 35 min. Cook: 15 min.
MAKES: 10 servings


  • 1 cup dried lentils, rinsed
  • 1/2 cup quick-cooking barley
  • 1/2 cup quinoa, rinsed
  • 1/3 cup uncooked long grain rice
  • 1/2 pound sliced baby portobello mushrooms
  • 3 medium carrots, finely chopped
  • 3 celery ribs, finely chopped
  • 1 large onion, finely chopped
  • 1/4 cup butter, cubed
  • 3 garlic cloves, minced
  • 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1/2 cup vegetable broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups canned white kidney or cannellini beans, rinsed and drained

Nutritional Facts

259 calories: 3/4 cup, 6g fat (3g saturated fat), 12mg cholesterol, 290mg sodium, 41g carbohydrate (3g sugars, 11g fiber), 11g protein .


  1. Cook the lentils, barley, quinoa and rice according to package directions; set aside.
  2. In a Dutch oven, saute the mushrooms, carrots, celery and onion in butter until tender. Add garlic and rosemary; cook 1 minute longer. Add broth, salt and pepper, stirring to loosen browned bits from pan. Stir in beans and the cooked lentils, barley, quinoa and rice; heat through. Yield: 10 servings.
Editor's Note: Look for quinoa in the cereal, rice or organic food aisle.
Originally published as Lentil White Bean Pilaf in Taste of Home December/January 2012, p25

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Reviewed Jun. 27, 2015

"I prepared this recipe using Minute Multi-grain Pilaf and the barley. I used canned lentils as well as canned white beans. I substituted chicken broth and reconstituted some shiitake mushrooms since I did not have fresh. This is an excellent recipe! We had it as a side to grilled swordfish. It is savory and colorful. Thank you, Juli for submitting this recipe. It's a keeper!"

Reviewed Jan. 10, 2012

"I just made this tonight and it is delicious! I used brown rice instead of the long grain white rice and Earth Balance instead of the butter. I didn't get any "browned bits" in the pan using the Earth Balance but it didn't matter to me. Very tasty, filling and it makes a lot!"

Reviewed Dec. 26, 2011

"I made this as a side dish for Christmas dinner and everyone loved it. It does make enough to make it a main dish."

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