Rice and Lentil Pilaf with Roasted Vegetables
October 1, 2025
This hearty, comforting Rice and Lentil Pilaf with Roasted Vegetables is a wholesome, plant-based dish tailored for individuals managing IgA nephropathy (IgAN). It features nutrient-dense ingredients that promote kidney health through a focus on fiber, antioxidants, and controlled protein levels, while adhering to low-sodium guidelines to help manage blood pressure and reduce inflammation.
Equipment
- 1 Cutting Board
- 1 Chopping knife
- 1 Sheet pan
- 1 Large bowl
- 1 Lemon squeezer
- 1 Large wide-bottom pot
- 1 Wooden spool
Ingredients
- ½ cup Long-grain white rice
- ½ cup Brown lentils
- 1 cup Low-sodium vegetable broth room temp or heated
- 1 Zucchini
- 1 Yellow squash
- 1 Carrot, medium
- 4 tbsp Extra virgin olive oil
- ½ Onion
- ¼ tsp Salt
- Pepper
- Fresh parsley optional
Instructions
- Preheat the oven to 450℉. In a large bowl, toss the zucchini, yellow squash, carrots, onions, garlic, salt, pepper, and two tablespoons of olive oil. Spread onto a sheet pan and cook in the oven for 30 minutes or until vegetables begin to brown.
- Heat a large, wide-bottomed pot on medium-high heat. Add enough olive oil to coat the bottom of the pan (about 2 tbsp). When the oil is hot, add the uncooked rice and cook, stirring frequently, until the rice is browned.
- Add the stock to the pan with the rice and bring to a simmer. Reduce to a low simmer, cover, and cook for 15 minutes. Remove the pan from the heat and set aside for 10 minutes, leaving the pan covered.
- Fluff with a fork and stir in the roasted vegetables and fresh parsley, and serve.
Nutrition
Serving: 1cupCalories: 217kcalCarbohydrates: 26gProtein: 7gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 0.3mgSodium: 27mgPotassium: 390mgFiber: 6gSugar: 3gVitamin A: 1836IUVitamin C: 13mgCalcium: 29mgIron: 2mg
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