Rice and Lentil Bake

dsc_0063RECIPE #391, DAY #567

FOUR STARS

ORIGINAL RECIPE: “Easy One-Dish Casserole,” from Ruth Yaron’s Super Baby Food*

TIMING: 1 hour 45 minutes

DIFFICULTY: Easy as easy can be

TOOLS: 9×9 baking dish

COOK TYPE: Oven

HEALTH: This is an A-1 top option for a healthy dinner. It has vegetarian protein, whole grains, and a wee bit of veg. In other words, add some vegetables on the side, and you have a healthy, hearty dinner.
dsc_0064EXPERIENCE: I know this doesn’t look like much. In a lot of ways, it’s not. It’s not a lot of work. It’s not a lot of ingredients. It’s not fancy. But what it is is an easy, healthy meal that comes together for almost nothing. If you have a pretty bare pantry and time to wait while this bakes, this is something you’ll want to come back to time and time again.

NOTES: This would also make a great, easy side dish for roasted meat and root vegetables.

***

  1. In a casserole dish with a cover, mix together 1/2 cup green lentils, 3/4 cups short grain brown rice, 1 diced onion, 3 cups vegetable or chicken broth, 1 tablespoon parsley, 2 teaspoons salt, 1 teaspoon powdered garlic, 1/2 teaspoon dry basil, and 1/4 teaspoon dry thyme.
  2. Cover and bake for 1 hour and 15 minutes. Uncover, and top with 1 1/2 cups grated extra sharp cheddar. Bake another 15 minutes, then test for done-ness and serve.

***

Serve with roasted broccoli and baked sweet potatoes.

LEFTOVER IDEAS: Mix with a bechamel and some steamed veggies and bake.

*Recipe changed from the original.

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