Even Kids will like this: Lentil Rice Casserole

Lentil Rice Casserole
(4-6 servings)

Bake covered at 300 for 2-2 1/2 hours (which makes it easy to pop in the oven before it gets crazy-hungry dinner time)

Blend together the following in a casserole dish and let stand overnight or 7 hours to improve nutrition:
3 cups water
¾ cup uncooked lentils
½ cup uncooked brown rice
Whey or juice of ½ lemon

Add just before baking:
3-4 tbls Liquid Aminos (I use Braggs Liquid Amino, which can be found at Kroger and health food stores)
1 small onion chipped or ¼ cup instant dry onion
½ tsp basil leaves
¼ tsp oregano leaves
¼ tsp thyme leaves
¼ tsp garlic powder
Bake covered at 300 for 2-2 ½ hours or until tender and the water is absorbed.

We serve it on whole wheat tortillas with grated raw cheese.
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7 Comments

  1. Thanks for sharing this yummy recipe! Thanks even more for making it when you came to visit! 🙂 When are you coming back?

  2. With this recipe will the onions still be crunchy or all the way cooked thru? Thanks for your blog love it! I love how you are so real no coverups.

  3. if you don’t soak the lentils and rice will you need to bake it longer? Also, is this in a large rectangular casserole or a square brownie size pan? Thanks

    1. I typically use a loaf pan or 8 x 8 glass dish! I have not noticed that it takes longer if the lentils and rice aren’t soaked — but it does help the nutrition value if they are!

  4. We love trying new vegetarian recipes. This is definitely going in our rotation. Didn’t change a thing. Followed every ingredient suggestion and enjoyed them with whole wheat tortillas and shredded cheese. Thank you for sharing!

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