Brown Rice and Lentil Casserole

From: Beth E

On Feb 4, 2010

Wish I could give it more than 5 stars! Made this for dinner tonight with only a few tiny changes. I lightly sauted the onion with a bit of diced celery and carrot and 4 cloves of roasted garlic that I had in the fridge. Other than that followed the recipe exactly and it was delicious. Looking forward to some healthy leftovers for lunch.

From: ATouchofZing

On Feb 1, 2010

I think I changed too much about this recipe to rate it, but I did want to share my experience. I used red lentils, halved the recipe in a 9x9 pan, added grated carrot, and cooked at 330 degrees. It was pretty much mush after 50 minutes cooking. Don't know if the problem was the red lentils or the higher temperature. Still, after adding the cheese, it did taste pretty good. I will definitely make it again. Next time, I will not add the carrots (didn't like them in this) and follow the recipe more closely.

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!

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.