Name: Summer Vegetable Pilaf
Total time: 45 min
Ingredients: 1 (14.5 ounce) can vegetable broth; 1 medium onion, chopped (1/2 cup); ½ cup dry lentils, drained and rinsed; ½ cup long grain rice; ¼ cup water; 1 teaspoon finely shredded lemon peel; 1 ½ cups small broccoli florets, sliced zucchini or summer squash, and/or pea pods; 1 medium carrot, cut into thin strips (1/2 cup); ½ small eggplant, peeled and diced (2 cups); 2 cloves garlic, minced; 2 teaspoons olive oil; 3 plum tomatoes, chopped (1 cup); ¼ cup chopped fresh basil; ¼ cup finely grated Asiago or Parmesan cheese

Directions

Step 1

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.

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Step 2

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.
Step 3

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).

Nutrition Facts

Serving Size: 1 serving

Per Serving:

275 calories; protein 11.9g; carbohydrates 44.5g; dietary fiber 11.3g; sugars 5.7g; fat 5.8g; saturated fat 2.2g; cholesterol 7.5mg; vitamin a iu 3502.8IU; vitamin c 42.1mg; folate 250.3mcg; calcium 102.3mg; iron 3.6mg; magnesium 59mg; potassium 657.4mg; sodium 495.3mg.

Exchanges:

2 1/2 starch, 1 1/2 vegetable, 1/2 fat

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Ingredients

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Nutrition Facts

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Ingredients

Directions

Nutrition Facts