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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 10 |
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Vegetarians will be happy to see this hearty meatless grain pilaf on the holiday buffet table. I like to make this when I have extra cooked lentils, barley, quinoa and rice on hand. 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 white kidney or cannellini beans, rinsed and drained |
Directions:
1. Cook the lentils, barley, quinoa and rice according to package directions; set aside.
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. Yield: 10 servings.
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