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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (82g) Recipe makes 6 servings The following items or measurements are not included below: 1 teaspoon italian seasoning |
||
| Calories 222 | ||
| Calories from Fat 51 | (22%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.7g | 8% | |
| Saturated Fat 3.2g | 15% | |
| Monounsaturated Fat 1.7g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 12mg | 4% | |
| Sodium 864mg | 36% | |
| Potassium 379mg | 10% | |
| Total Carbohydrate 30.9g | 10% | |
| Dietary Fiber 8.2g | 32% | |
| Sugars 2.2g | ||
| Protein 12.0g | 23% | |
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Brown Rice and Lentil Casserole
By: ladypit
Oct 31, 2003
This is a great meal that we eat here often in the winter time. With some dark bread and maybe a salad it is a really hearty meal, though we have been known to eat just this for dinner. The recipe is adapted from Amy Dacyczyn's "The Complete Tightwad Gazette"
SERVES 6 -8
Ingredients
- 3 cups broth (chicken or vegetable)
- 3/4 cup lentils
- 1/2 cup brown rice
- 3/4 cup chopped onion
- 1 teaspoon italian seasoning
- 1/4 teaspoon garlic powder (I use more)
- 1 cup grated cheese (cheddar or a blend is preferable)
Directions
1
Preheat the oven to 300 degrees.2
Mix all ingredients except the cheese in a baking dish (I use an 11 x 7).3
Cover with foil and bake for 1 hour 10 minutes.4
Then remove the foil, add the cheese, and bake for an additional 20 minutes.
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Browse similar recipes by category
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Pasta, Rice & Grains > Rice > Brown rice
- Main Ingredient > Beans > Lentils
- Preparation > Time to Make > < 4 hours
- Preparation > Inexpensive
- Preparation > Equipment > Oven > Casseroles
- Occasion > Everyday
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Molly53
On Oct 7, 2008
Sorry...we just weren't wild about this recipe and won't be making it again.
From: Chef #165501
On Oct 8, 2004
Great tasting one pot meal and so easy! Followed the recipe using veggie broth and added some shredded carrots. While I had to cook it longer than recommended (maybe 20 minutes more)the finished product was perfect. Not too moist, not too dry. Will definitely make this again and pass the recipe around.
From: Talicca
On Jun 22, 2007
It doesn't get much easier and cheaper than this! I threw in a punnet of grape tomatoes that were about to go off in my fridge, and they were an excellent addition. I did find the flavour a tad blah though, I thought it needed some jazzing up. The recipe didn't state whether the lentils should be soaked first or used dry, so I used dry and glad I did, otherwise there would have been too much liquid. I think next time I will use some canned tomatoes in place of some of the stock, and perhaps a few more herbs. Perhaps some curry powder? I will also try rinsing the rice first, as it came out a little starchy and slimy. Thanks ladypit!
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