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Lentil White Bean Pilaf

 Lentil White Bean Pilaf
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
10 ServingsPrep: 35 min. Cook: 15 min.

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

Directions

  • Cook the lentils, barley, quinoa and rice according to package
  • directions; set aside.
  • 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;

2 of 2

Lentil White Bean Pilaf (continued)

Directions (continued)

  • heat through. Yield: 10 servings.
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.