Lentil White Bean Pilaf

• 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 cannellini beans, rinsed and drained

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.

dried lentils, barley, quinoa, long grain rice, baby portobello mushrooms, carrots, celery, onion, butter, garlic, fresh rosemary, vegetable broth, salt, pepper, cannellini beans

Taken from www.tasteofhome.com/recipes/lentil-white-bean-pilaf/ (may not work)