Rice & Lentil Pilaf

Introduce a new healthy favorite for supper tonight.

Rice & Lentil Pilaf
from Campbell's Kitchen

Prep Time: 15 min. - Cook Time: 25 min.

2 tbsp. olive oil
1 cup chopped carrots
1 cup sliced celery
1 large onion, chopped
3 cloves garlic, minced
1 3/4 cups Swanson(R) Vegetable Broth
1/2 cup dried lentils, rinsed and drained
1/2 cup uncooked regular long-grain white rice
2 medium Italian plum tomatoes, seeded and chopped
2 tbsp. chopped fresh parsley

Directions:
 HEAT oil in skillet. Add carrots, celery, onion and garlic and cook
until tender.
 ADD broth, lentils and rice. Heat to a boil. Cover and cook over low
heat 20 min. or until done. Stir in tomatoes and parsley. Serves 4.
 Swanson Kitchen Tip: This recipe is also great using Swanson(R)
Certified Organic Vegetable Broth in place of the regular vegetable broth.

Nutrition Information:
Calories 275, Total Fat 7g, Saturated Fat 1g, Cholesterol 0mg, Sodium
452mg, Total Carbohydrate 43g, Dietary Fiber 10g, Protein 10g, Vitamin A
190%DV, Vitamin C 30%DV, Calcium 6%DV, Iron 22%DV

Kitchen Clip:
This pilaf makes a great vegetarian entrée, or serve alongside grilled
sausage or chicken. Serve with warmed pita bread.
Received on Fri Sep 9 14:50:37 2005