Vegetable Rice Pilaf

Vegetable Rice Pilaf from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
* Serves: 4
== Ingredients ==
* 1 x 14½ oz can of low-sodium chicken broth
* 1 medium onion, chopped
* ½ cup dry lentils, drained and rinsed
* ½ cup long-grain rice, uncooked
* ¼ cup water
* 1 teaspoon lemon zest
* 1½ cups zucchini and/or yellow summer squash
* 1 medium carrot, chopped
* ½ small eggplant, peeled and diced
* 2 cloves garlic, minced
* 2 teaspoons olive oil
* 3 plum tomatoes, chopped
* ¼ cup fresh basil, shredded
== Directions ==
# In a medium saucepan, combine broth, onion, lentils, rice, water and lemon zest. Bring to boil then reduce heat and simmer, covered for 15 minutes.
# Add zucchini and/or squash and carrot and simmer for an additional 5 minutes.
# In a medium skillet, cook eggplant and garlic in olive oil over medium heat until eggplant is soft (about 8–10 minutes.)
# Remove lentil mixture from heat and let stand for 5 minutes.
# Stir in eggplant mixture, tomatoes and basil.
# Sprinkle with Parmesan cheese as desired.
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Category:Long-grain rice Recipes
Category:Zucchini Recipes
Category:Eggplant Recipes
Category:Tomato Recipes
Category:Lentil Recipes
Category:Carrot Recipes
Category:Pilaf Recipes