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

Lentil White Bean Pilaf Recipe

Read Reviews (2)
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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

Ingredients

  • 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

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

Directions

  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

Nutritional Facts

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

Reviews for Lentil White Bean Pilaf(2)

AVERAGE RATING
   (3)
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MY REVIEW
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!

MY REVIEW
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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