Thursday, January 17, 2013

Brown Rice Lentil Casserole (oven recipe)

Another adapted recipe originally found on  Of course, I like it this way so much better!  This is especially nice served with Roasted Salsa Chicken!  

Brown Rice Lentil Casserole - Preheat oven to 350 degrees F.  I use a sprayed 9x13 glass pan.  You need a 3-quart pan and this works well.

Combine the following ingredients:
1 large onion, chopped
1 cup finely chopped carrots
1/2 cup (or more) chopped green pepper (any color, red is sweeter!)
3/4 cup dried brown or green lentils, rinsed
3/4 cup 'raw' brown rice (long grain or Basmati...)
1 tsp ground cumin
a scant tsp oregano, crushed
a loaded tsp garlic powder
1/2 tsp basil
1/2 tsp thyme
1/4 tsp salt

1 - 14 1/2 ounce can chicken broth
1 - 14 1/2 (or so) can Mexican tomatoes (I use Red Gold brand with cilantro and lime, with liquid...OR stewed Mexican tomatoes, in a pinch)

Place all in pan, cover tightly with foil, and bake til liquid is absorbed - begin checking at the 75 minute mark.  Lentils and rice should be tender.  I often pull it out at 75 minutes, leave it covered, and allow it to "rest" on the cook-top for 15-20 minutes.  It's been perfect every time!

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