Spring Vegetable Brown Rice Pilaf
6 side dish or 4 main dish
30 min
1 hr


1 tablespoon Land O Lakes® Butter

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

How to make

  1. STEP 1

    Melt butter in 3-quart saucepan until sizzling; add rice, onion, and garlic. Cook over medium-high heat, stirring often, 4-5 minutes or until rice is golden brown. Add lentils, radish, chicken broth, mustard, salt, and pepper. Reduce heat to low. Cover; cook 45-50 minutes or until rice is tender.

  2. STEP 2

    Meanwhile, bring 2 cups water to a full boil in 10-inch skillet; add asparagus and yellow pepper. Cook over high heat 3-5 minutes or until vegetables are crisply tender; drain. Stir asparagus, yellow pepper, chives, and tomatoes into rice mixture. Sprinkle with parsley.


4Fat (mg)
5Cholesterol (mg)
280Sodium (mg)
35Carbohydrates (g)
5Dietary Fiber
8Protein (g)


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