Summer Vegetable Pilaf
Combine broth, onion, lentils, uncooked rice, the water, and lemon peel in a 3-quart saucepan. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes, adding broccoli, zucchini or squash, and/or pea pods, and carrot during the last 3 to 5 minutes of cooking.Advertisement
Meanwhile, cook the eggplant and garlic in a 10-inch skillet in hot oil over medium heat until the eggplant is soft, about 10 minutes.
Remove the lentil mixture from the heat; let stand for 5 minutes. Carefully stir in the eggplant mixture, tomatoes, and basil. To serve, sprinkle with Asiago (or Parmesan).
2 1/2 starch, 1 1/2 vegetable, 1/2 fat