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Brown Rice, Lentil and Barley Pilaf
4 carrots -- diced
4 cups low-sodium vegetable broth
1 1/3 cups brown rice
2 onions -- chopped
1/2 cup lentils -- rinsed and drained
1/2 cup pearl barley
2 cups broccoli florets
1/4 cup minced parsley
In a large nonstick saucepan or Dutch oven, combine the carrots, broth, rice, onions, lentils and barley; bring to a boil. Reduce the heat and simmer, covered, until the grains are softened, 30 to 40 minutes.
Add the broccoli and parsley; simmer, covered, until the grains are tender and the broccoli is tender-crisp, about 10 minutes.
This recipe yields 8 servings.