Baked Rice and Lentils

From: Chef #822083

On Aug 30, 2009

This dish was ridiculous good! My husband normally doesn't like ethnic food, but he couldn't keep his fork out of the pan! I grilled some Moroccan style chicken and made a simple salad with Feta...it was a huge hit with my guests! Thank you

From: Vino p.o. prn

On Jan 16, 2009

I really enjoyed this...if you like the texture and taste of lentils then you will enjoy this one too! I decreased the amounts of rice and lentils but kept the spice measurements the same and the flavor was nice. I also cooked this completely on the stove by letting the lentils get a 15 min. head start simmering and adding the rice later. Mixed the leftovers with some chopped parsley and minced red peppers, stuffed them into red peppers and baked for 20 minutes for a quick lunch! Thanks for posting!

From: Chrissyo

On Jun 12, 2002

This is so good. No added fat with a healthy serving of Protein and Carbohydrates. The taste is just sooo delicious; with spice. You have just got to try this recipe!!! I used vegetable stock instead of chicken stock. I am not a keen lover of Vagen food, BUT WOW. My son, who is such a difficult person to please if the meal does not have meat served with it, just raved about this dish. Congratulations Tebo, you have a winner here. Your recipe will be a regular on our monthly family menu. By the way, this was so easy to prepare. Assembled in a matter of minutes. A good recipe to use when you walk in the door from work etc.; prepare the Baked Rice and Lentils, pop it in the oven, bathe and relax, then eat. Serve with steamed vegetables or salad.

From: Sueie

On Jul 25, 2002

Lentils and Rice two of my favourite foods and absolutely delicious, nice subtle flavours. Incredibly easy and a feel good, comfort food. Cooked this tonight with Tebo's recipe for Vietnamese Cabbage. Great combination. Baked Lentils and Rice will be a staple in our menu. Great recipe!