Editors' Pick
Brown Rice and Lentil Casserole
"This is a great meal that we eat here often in the winter time. With some dark bread and maybe a salad it is a really hearty meal, though we have been known to eat just this for dinner. The recipe is adapted from Amy Dacyczyn's "The Complete Tightwad Gazette""
photo by Jonathan Melendez
- Ready In:
- 1hr 40mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 709.77 ml chicken broth or 709.77 ml vegetable broth
- 177.44 ml lentils
- 118.29 ml brown rice
- 177.44 ml chopped onion
- 4.92 ml italian seasoning
- 1.23 ml garlic powder (I use more)
- 236.59 ml grated cheese (cheddar or a blend is preferable)
directions
- Preheat the oven to 300 degrees.
- Mix all ingredients except the cheese in a baking dish (I use an 11 x 7).
- Cover with foil and bake for 1 hour 10 minutes.
- Then remove the foil, add the cheese, and bake for an additional 20 minutes.
Questions & Replies
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Looking at adding some shredded carrots for more veggies and to be sweeter. Has anyone tried that? Looking at also replacing onions due to hubby not liking them in everything... -
Can you use canned lentils? -
Isn't there a need to cook the lentils first?
Reviews
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OMG this dish was soo good!!! I only changed a few things: I added a full cup of lentils instead of 3/4 cup, which helped to get rid of that extra liquid in the bottom. I also turned my oven up to 375 and cooked the dish for 45 minutes, plus 5 minutes for the cheese. It's better if you add carrots and more seasoning. I used ginger, curry, cayenne pepper, and more garlic. I would definitely make this again. Thanks Ladypit!!! -
I have to add to my review. I bought big bags of brown rice & lentils, dehydrated garlic & onions, bullion granules and italian seasoning. I put this recipe together in little bags with ribbons in a baskete and give them to my vegetarian friends as a gift. All they have to do is add water. I also takes the baggies on vacation with me in my suitcase. As far as I am concerned this recipe is practically perfect. It's dirt cheap, easy as pie and healthy and delicious. I think just using chicken broth is too bland. It needs salt. Anyway, it's the best. -
This is a nice simple dish and we have made it many times. Sometimes I will add some extra veggies into the mix to make it more of a one dish meal. I have found that the size of the pan is crucial to have it cook in the time indicated. When I attempted the same recipe in a smaller dish it took much longer, and I gave up and transferred it to a larger dish to finish. Perhaps this is why so many have complained about the cooking time for this! -
This was greeeaaat. I did it exactly like the recipe except I added a package of bella mushrooms and put it int he crockpot on high for about 3-1/2 hours. Delicious. I put it in <br/>a burrito with tomato and sour cream.
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I'm a vegetarian and absolutely love this recipe just as it is. I use vegetable bouillon and 1/2 t. garlic powder. It's delicious, easy, low-calorie, high-protein....I've made it over and over again in my 9x9 pan and THANK YOU so much for sharing it. (BTW, I've read some reviews talking about "extra liquid" on the bottom of the pan but never experienced that in all the times I've made it.)
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Tweaks
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I was surprised how good this was. I ate 3 helpings :) However, the aftertaste is VERY onion-y. I will make this again because it's SOOOO easy, SOOOO cheap...but I will definitely fry the onions next time, before mixing them into the other ingredients. I added a snack-size portion of shredded mini-carrots, used 2 tsp of Italian Seasoning instead of 1 tsp, and added a couple shakes of ginger and cayenne. I will do everything the same next time, except sauté the onions first. With the onion aftertaste, I wouldn't want to serve it to guests. Hopefully the pre-sauté will fix that.
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This is such a simple and delicious recipe! I used red lentils instead of regular lentils. I also added some pepper flakes and dried sage to the recipe. I used "better than boullion" vegetarian base and this recipe came out so good!
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Tweaks: Added extra broth, used onion powder instead of diced onion, added black pepper and chili flakes, and baked an extra 15 minutes. I baked casserole at 350 (higher than original recipe directions). -
An excellent recipe, and very adaptable for different tastes.<br/><br/>I generally add some homemade spaghetti sauce to the mix, and I use minced roasted garlic instead of garlic powder. We also use different types of rice each time, to vary the texture a bit. -
What a good-tasting, healthy recipe! It cooked perfectly within the time specified in the recipe.<br/>Instead of 2/3 cup, I added 1 cup of lentils (mixed 1/2 brown 1/2 green).<br/>I used brown & wild rice mix, and vegetable stock.<br/>Instead of canned chillies, I used a small red pepper and a teaspoon of chopped jalapeno pepper.<br/>I didn't have Italian dressing so I added 1tsp oregano, 1 tsp rosemary and 1 tsp basil.<br/>The only thing this dish was missing was salt! But it was so good that I didn't even bother to add any salt and had a truly healthy meal! Thanks for posting.
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RECIPE SUBMITTED BY
ladypit
Oklahoma City, Oklahoma
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