Lentil White Bean Pilaf
TOTAL TIME: Prep: 35 min. Cook: 15 min.
YIELD: 10 servings.
Vegetarians will be happy to see this hearty meatless grain pilaf on the holiday buffet table. I like to make it when I have extra cooked lentils, barley, quinoa and rice. My friends and family swear it's better than its meaty counterpart! —Juli Meyers, Hinesville, Georgia
Ingredients
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1 cup dried lentils, rinsed
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1/2 cup quick-cooking barley
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1/2 cup quinoa, rinsed
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1/3 cup uncooked long grain rice
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1/2 pound sliced baby portobello mushrooms
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3 medium carrots, finely chopped
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3 celery ribs, finely chopped
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1 large onion, finely chopped
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1/4 cup butter, cubed
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3 garlic cloves, minced
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2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
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1/2 cup vegetable broth
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1/2 teaspoon salt
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1/2 teaspoon pepper
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2 cups canned cannellini beans, rinsed and drained
Directions
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1.
Cook the lentils, barley, quinoa and rice according to package directions.
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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.
Nutrition Facts
3/4 cup: 259 calories, 6g fat (3g saturated fat), 12mg cholesterol, 290mg sodium, 41g carbohydrate (3g sugars, 11g fiber), 11g protein.
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