Categories: Vegetables- Rice
Ingredients
- 1 14 1/2 oz. can vegetable broth
- 1 medium onion, chopped
- 1/2 cup lentils, rinsed and drained
- 1/2 cup long grain rice
- 1 1/2 tsp. dried basil, crushed
- 1 tsp. finely shredded lemon peel
- 1 1/2 cups small broccoli florets
- 2 stalks celery, thinly sliced
- 3 medium skinless, boneless chicken breast halves (12 oz.)
- 1 Tbsp. olive oil
- 2 plum tomatoes, chopped
- Romaine or spinach leaves
- Finely shredded Parmesan cheese (optional)
- Sliced cucumbers and tomatoes (optional)
Directions
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In a 3-quart saucepan combine the vegetable broth, chopped onion, lentils, uncooked rice, 3/4 tsp. of the basil, the lemon peel, 1/4 cup water, 1/8 tsp. salt, and 1/8 tsp. pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes, adding the broccoli florets and sliced celery during the last 5 minutes of cooking.
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Meanwhile, in a 10-inch skillet brown the chicken on both sides in olive oil. Sprinkle the chicken with half of the chopped tomatoes, remaining basil, and additional salt and pepper, as desired. cover and cook over medium-low heat about 12 minutes or until chicken is tender and no longer pink.
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Remove the lentil mixture from the heat. Let stand for 5 minutes. Stir remaining chopped tomato into the pilaf just before serving.