Lentil White Bean Pilaf

Total Time Prep: 35 min. Cook: 15 min.
Yield 10 servings
Test Kitchen Approved
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

  • 1 cup dried lentils, rinsed
  • 1/2 cup quick-cooking barley
  • 1/2 cup quinoa, rinsed
  • 1/3 cup uncooked long grain rice
  • 1/2 pound sliced baby portobello mushrooms
  • 3 medium carrots, finely chopped
  • 3 celery ribs, finely chopped
  • 1 large onion, finely chopped
  • 1/4 cup butter, cubed
  • 3 garlic cloves, minced
  • 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1/2 cup vegetable broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups canned cannellini beans, rinsed and drained

Directions

  1. Cook the lentils, barley, quinoa and rice according to package directions.
  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.

Vegetarians will be happy to see this hearty meatless grain pilaf on the 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
Recipe Creator

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