Wednesday, January 20, 2010

Brown Rice & Lentil Casserole

Recipe adapted from Chenae Duerden

This recipe is the perfect meatless meal and I almost always have all of the ingredients in the pantry. It's super inexpensive, hearty and filling, and really tasty -- not dry and bland like I originally expected it to be. I've also found it to be very versatile -- I've made it with or without the spinach and diced tomatoes. and I've substituted onion flakes for onion. I love it with a salad or steamed vegetable on the side. Yummm!

3 c. broth (chicken or vegetable)
3/4 c. lentils
1/2 c. brown rice
3/4 c. onions, chopped
1 tsp. italian seasoning
1 can of diced tomatoes, rinsed and drained (I used less than the whole can)
1 - 2 cups of fresh spinach, chopped
1/4 tsp. garlic powder (or to taste)
1 c. cheese, grated (we've tried either cheddar or mozzarella)

Preheat oven to 300 degrees. Mix all ingredients except cheese in a baking dish (8x8). Cover with foil and bake for 1 hour and 10 minutes.

Remove the foil, add the cheese, and bake for an additional 20 minutes.

1 comment:

Chalonn said...

This was really good! I used lowfat cheese so it didn't melt very pretty on top...but overall, super yummy flavor!