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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	16%
	Monounsaturated Fat 1.7g
	Polyunsaturated Fat 0.5g
	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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Week of 7/5

Motivated Mama

Brown Rice and Lentil Casserole

Recipe #74629 | 1¾ hours | 10 min prep | add private note

⁽¹¹²⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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Featured Reviews for This Recipe

From: Kimberlily

On Oct 5, 2009

Wow. Hard to believe that something so simple could be so darned good! I added shredded carrots and a can of diced tomatoes (I included the liquid, so I cut back the broth by 1/2 cup) and used colby/monterey jack for the cheese. Perfect after a chilly soccer practice! I'll definitely be making this again.

1 person found this review helpful

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From: Impera_Magna

On Oct 4, 2009

Excellent! Hard to believe that ingredients I have on hand can go together so quickly and end up so incredibly tasty. Followed the recipe almost exactly... subbed jarred garlic for the garlic powder and tossed in about a cup of matchstick carrots and another of coarsely chopped baby bella mushrooms that I had in the frig. Excellent... and definitely will be a repeat! Thanks for sharing this recipe, LadyPit!

0 people found this review helpful

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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!

20 people found this review helpful

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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.

14 people found this review helpful

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