Lunch: Lentil White Bean Pilaf Recipe

This recipe includes superfoods such as:

Barley

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

Instructions

Cook the lentils, barley, quinoa and rice according to package directions; set aside.
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.

Share Lentil White Bean Pilaf Recipe

Related recipes

Barley and Corn Salad with Basil Chive Dressing

Lentil White Bean Pilaf Recipe

Southwestern Barley Salad Recipe

Stir-Fried Grains with Shrimp and Eggs

Tomato, Beef and Barley Soup

Coconut, Almond, and Goji Bars

Vegetable, Barley and Chicken Chowder

Curried Chicken Barley Salad Recipe

Thai Chicken Barley Risotto

Hearty Lentil Soup Recipe