Spring Vegetable Brown Rice Pilaf
Brown rice gives this healthy pilaf recipe an interesting nutty flavor.
1 cup uncooked brown rice
1 large (1 cup) onion, chopped
1 teaspoon finely chopped fresh garlic
1/4 cup uncooked dried lentils
1/4 cup coarsely chopped radish
3 cups low sodium chicken broth
1 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon coarse ground pepper
3/4 pound (18 spears) fresh asparagus, cut into 1 1/2-inch pieces
1 medium (1 cup) yellow bell pepper, cut into 1 1/2x 1/2-inch strips
1/4 cup chopped fresh chives
3 medium (1 cup) Roma tomatoes, chopped
2 tablespoons chopped fresh parsley
Melt butter in 3-quart saucepan until sizzling; add rice, onion and garlic. Cook over medium-high heat, stirring often, until rice is golden brown (4 to 5 minutes). Add lentils, radish, chicken broth, mustard, salt and pepper.
Reduce heat to low.
Cover; cook until rice is tender (45 to 50 minutes).
Meanwhile, bring 2 cups water to a full boil in 10-inch skillet; add asparagus and yellow pepper. Cook over high heat until vegetables are crisply tender (3 to 5 minutes); drain. Stir asparagus, yellow pepper, chives and tomatoes into rice mixture. Sprinkle with parsley.
Nutrition Facts (1 side dish serving)
Dietary Fiber: 5g
Recipe #7550b©1995Land O'Lakes, Inc.