While perusing over at the Grocery Cart Challenge (a site I would really recommend if you are looking to help lower your food budget), I came across a new recipe for lentils and rice.
This version is baked in the oven and uses brown rice and some Italian seasoning but otherwise is very similar to our version. I decided to try it out the other night, at the very least it requires less fussing than my recipe.
The original version is posted over at RecipeZaar, I have of course, made some changes already.
Brown Rice and Lentil Casserole
Preheat oven to 300 degrees.
Combine in a 11x7 pan (I used an oval casserole dish):
3 c. stock or broth (we used half vegetable boullion and half chicken)
3/4 c. lentils
1/2 c. brown rice
3/4 c. chopped onion (I used dry minced onion)
1 tsp Italian seasoning (I didn't have that so I used 1/2 tsp basil and 1/2 tsp oregano)
1/4 tsp garlic powder (I used lots more than this because we love garlic)
Cover the pan tightly and place in the oven. Bake 1 hour and 10 minutes. Remove the foil, sprinkle with:
1 c. grated cheese (I used cheddar but mozzarella or a blend would be good - I also used more like 1 1/2 cups)
Return to the oven (uncovered) and bake 20 more minutes. Serve.
- I had a hard time getting all the liquid to be absorbed. We ended up draining off the extra at the end. I'd do 2 1/2 c. stock next time and see if it made a difference.
- This was very, very tasty and everyone liked it.
- How cheap is this? VERY! Bulk lentils and rice are super cheap and the only expensive thing is the cheese but you are only using 1 c. or so. This whole casserole comes out to less than $2.00! Add a salad and a loaf of bread and dinner for under $5!
- I would change to temperature to 325 degrees next time, maybe that would help with the liquid problem.
Guess what I bought myself today? A couple of new cookbooks. One from Borders called The Passionate Vegetarian by Crescent Dragonwagon (I've been drooling over it and had a 40% off coupon), and one I found at Goodwill called Bread for All Seasons by Beth Hensperger. I'm sure I'll be posting some new recipes soon!