Make Lentil & Brown Rice Casserole
Lentil and brown rice casserole is a dish that can provide essential amino acids to the diet, and is especially beneficial to the vegetarian who may not obtain these acids from animal sources. It's the combination of legumes (lentils) and whole grains (brown rice) that fulfills the dietary amino acid requirements. This recipe yields approximately six servings of lentil and brown rice casserole, and may be doubled for larger batches. Add this to my Recipe Box.
Instructions
1. Add three cups of water to a large sauce pan and bring to a boil over medium-high heat. Add the dried lentils and return to a boil. Reduce heat to medium-low and simmer the mixture uncovered for about one hour or until the lentils are tender, stirring occasionally.
2. Drain the cooked lentils and reserve ½ cup of the cooking water. Preheat the oven to 350 degrees F. Peel and dice the onion, peel and mince the garlic and dice the celery stalks.
3. Add ¼ cup of water to a medium-sized sauce pan and bring to a boil over medium-high heat. Add the onion, garlic, and celery. Cook for five to 10 minutes or until the vegetables are soft.
4. Remove the pan from the heat. Add the can of tomatoes, cooked lentils, reserved lentil cooking water, brown rice, dried thyme, dried dill, salt and black pepper. Stir well to combine all ingredients.
5. Transfer the mixture to a two-quart baking pan and spread evenly. Sprinkle the bread crumbs on top of the casserole and place the pan in the oven. Bake for 30 minutes, or until hot and bubbly. Serve immediately and refrigerate any leftovers in an airtight container.
Tags: boil over, boil over medium-high, bring boil, bring boil over, brown rice, brown rice, cooked lentils