117 Reviews of Brown Rice and Lentil Casserole

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.

From: PaulaG

On Jul 5, 2004

I have often cooked lentils and served it over brown rice. This was an excellent one dish meal. Just the right blending of spices. Cooked exactly in the time given, just the right amount of liquid. Something I am sure I will make many times over. Served it with steamed brocolli and your fast soda bread.

From: ShelbyK

On Dec 14, 2005

This DOES taste great, though I have to say it doesn't "look" great in the dish...My husband gobbled it up fast! I used a cheddar jack blend on top. Also, I found that after about an hour of sitting out with the foil on top (and reheated)--it tasted much better than when it first came out of the oven. This took about 3 minutes to make and YES I will make it again for sure.

From: VegSocialWorker

On Jan 31, 2006

This is just great. It is tasty and super easy- just can't get better than that. Made this last night so that we'd have some healthy food for lunches this week. I divided it up into six serving sized containers, topped with steamed spinach and baked tofu and tada- pre-made lunches. I'm so happy. Thanks for sharing this recipe. We'll be enjoying it all week!

From: Panthur

On Aug 18, 2006

I found I needed to bake this an additional 20 minutes without the cover to fully cook the rice and get the water to absorb (and I was starved!). Amy's original recipe called for baking at 300, covered, for 1.5 hours, and then uncovered for 20 more minutes. That may work better. Regardless, this recipe is delicious, and I didn't even add cheese. I used half veggie half chicken broth (almost 2 cans worth). Next time I may add some carrots or whatever else I have on hand. Delicious, cheap, versatile!

From: winkki

On Feb 21, 2007

This has a good flavor and went over well with the family. Only trouble we ran into was that at the end of the cooking time it was still under an inch of water. It took close to 45 min to get the rest of it to absorb. I thought maybe I'd done something wrong, but had the same result the second time. I'm sure we'll be making this often; now I just know to start much earlier. I think this would double well in a 9x13 pan and the kids were already trying to think of variations they'd like to try (add tomatoes, etc). Of course, they don't know I'd already added flax and a few other 'tidbits,' lol. Thanks so much for posting!

From: Debby H

On Jan 12, 2005

Really liked this recipe. It is quick and easy. I did make 2 changes. My husband is on the South Beach Diet so I used low-fat cheddar (everything else was on the diet). And when I cooked it I reduced the broth by 1/2 Cup. It came out perfect. It's a keeper

From: KatieMG

On Dec 13, 2008

Take this one to a potluck or make it when you're home from work and too tired to cook. It's easy and excellent. I'm guessing that the cheese really makes this recipe; it's probably why the kids loved it. I added four diced carrots and a package of frozen peas to make it a one-pot dinner and I doubled the seasoning (I may try tripling it next time) for a stronger flavor. I used 2 cups low sodium broth and 1 15 oz can no sodium diced tomatoes (thanks to all the other reviewers for their tips for this recipe!) (Since I changed the quantity of liquid I cooked brown rice separately; this dish was very good over the rice.) I cooked the casserole at 375 degrees for 50 minutes plus 5 minutes to melt the cheese (cheddar/monterey jack.) I left the cheese off of 1/3 of the dish for those who don't eat cheese, and that portion was tasty too. Thanks for such a simple and successful recipe!

From: Tebo

On Jan 18, 2004

Followed the recipe as written and it turned out just fine. I do like lentils and they go very well with brown rice. Great side dish or main meal. Thanks ladypit