Description
Lentils and Rice Casserole is an inexpensive, meatless meal that is a powerhouse of protein and other nutrients. 5 minutes of prep time and your oven does all the rest. And it’s absolutely scrumptious!
Ingredients
Units
Scale
- 1 cup long grain brown rice (not Minute or Instant rice)
- 1 1/2 cups French Green Lentils (You can substitute brown or plain green lentils, successfully, but the texture will be softer. Red lentils are not suitable for this recipe.)
- 3/4 cup red onion, minced
- 6 cups water (or use chicken stock)
- 3 Tablespoons of homemade chicken bouillon powder (or 2 Tablespoons of store-bought bouillon)
- 2 teaspoons Italian seasoning
- 1 cup sharp cheddar cheese, grated
- sour cream, optional
- quartered cherry tomatoes, optional
Instructions
- Mix all ingredients, except the cheese, in a 4 qt. baking dish (9×13 pan) that has an oven proof lid or can be tightly sealed with foil. It’s important to not let the liquid evaporate out into your oven. You want the rice and lentils to soak it all up, so cover your pan.
- Put the lid (or foil tightly sealed) on the baking dish.
- Bake in 300° oven for 2 1/2 hours or until lentils and rice are tender and the liquid is fully absorbed. There won’t be much visible broth left in the dish.
- Uncover and sprinkle with cheddar cheese. Place back in the oven for 5 minutes to allow cheese to melt.
- Remove from oven and serve.
Notes
We serve this with sour cream and chopped tomatoes as toppings, but it is delicious plain, too. It also makes an excellent burrito filling. Add steamed broccoli or creamy coleslaw and a wonderful, warm piece of crusty bread and it is a satisfying, comfort food meal. Yum!
- Prep Time: 5 min
- Cook Time: 2.5 hours
- Category: Main Dish, Casserole
- Method: Baked
- Cuisine: American