For a vegan version of this substantial pilaf just substitute vegetable broth, or even water, for the chicken broth.

1 1/2 tsp olive oil
1/2 tsp kosher salt
1/4 tsp ground black pepper
1/3 cup diced onion
1/3 cup diced red bell pepper
1/3 cup converted brown rice, such as Uncle Ben’s
1/2 tsp minced garlic
1 cup fat-free chicken broth
1/2 cup lentils
1 Tbsp fresh parsley, chopped

In a small, heavy saucepan heat the olive oil over medium heat. Add the onion, bell pepper,salt, and pepper and sauté until the onion is slightly soft. Add the rice and cook and stir until the rice begins to color. Add the garlic and cook and stir until the garlic is fragrant, about one minute. Add the chicken broth and bring to a boil. Stir, cover, and reduce heat to medium low. Cook ten minutes. Add the lentils and cook, covered, an additional 25 minutes. Stir in the parsley then turn off the heat and let stand 5 to 10 minutes before serving.

Servings: 4