Lentil and Rice Casserole

Name: Lentil and Rice Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4-6 serving(s)
Ingredients: 1 1/4 cups split red lentils (8oz); 1/3 cup long-grain white rice; 5 cups vegetable stock; 150 ml dry white wine (2/3 cup); 1 leek, cut into chunks; 1 red capsicum, seeded and sliced (bell pepper); 3 garlic cloves, crushed; 400 g chopped tomatoes (14 oz); 1 teaspoon ground cumin; 1 teaspoon garam masala; 1 teaspoon chili powder; 100 g broccoli florets (3 1/2 oz); 100 g button mushrooms, roughly chopped; 8 baby sweet corn cobs, halved lengthwise; 50 g green beans, halved (1 3/4 oz); 1 tablespoon fresh basil, shredded; salt & pepper, to taste; fresh basil sprig, to garnish

Submitted by Rhiannon and Matt

"This dish is a very hearty, healthy main meal, perfect for cold days when a filling hot dinner is just what you need. It's SUPER low in fat, but full of all the good stuff. Another recipe from Jenny Stacey's What's Cooking Vegetarian. Feel free to use brown or wild rice if you prefer. I added a tiny bit of water with the vegetables & will be adding mushrooms when I make it next time. I think serving with some crusty bread would be a good idea."

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photo by Rhiannon and Matt

Ready In:: 55mins
Ingredients:: 18
Serves:: 4-6

ingredients

1 ¹⁄₄ cups split red lentils (8oz)
¹⁄₃ cup long-grain white rice
5 cups vegetable stock
150 ml dry white wine (2/3 cup)
1 leek, cut into chunks
1 red capsicum, seeded and sliced (bell pepper)
3 garlic cloves, crushed
400 g chopped tomatoes (14 oz)
1 teaspoon ground cumin
1 teaspoon garam masala
1 teaspoon chili powder
100 g broccoli florets (3 1/2 oz)
100 g button mushrooms, roughly chopped
8 baby sweet corn cobs, halved lengthwise
50 g green beans, halved (1 3/4 oz)
1 tablespoon fresh basil, shredded
salt & pepper, to taste
fresh basil sprig, to garnish

directions

Place the lentils, rice, vegetable stock and white wine in a flameproof casserole dish and cook over gentle heat for 20 minutes, stirring occasionally.
Add the vegetables, cumin, chilli powder and garam masala.
Bring the mixture to the boil, then reduce heat, cover and simmer for a further 10-15 minutes, or until the veggies are tender.
Add the shredded basil and salt & pepper, stir through and serve with fresh basil sprigs.

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RECIPE SUBMITTED BY

Rhiannon and Matt

My fiance & I have lived in Melbourne all our lives and we love it, it's so diverse & exciting. We went on a world trip in '04-'05 including the US, UK, France, Italy, Malta, Germany, The Netherlands, Egypt, India & Japan. It was awesome, but great to get home & relax too. :) The link on this page will take you to my YouTube channel which has slide-show videos of my pics, featuring some amazing street art around Melbourne. I think it's rude to leave 1 star ratings! To me it's like eating someones cooking then saying "ERGH!" to their face!! :D So we don't give 1 star ratings. If we really don't like something, then it's no stars & a description of why it didn't live up to our expectations, or we may just remove the recipe from our cookbook & leave it at that. We like cross-promoting recipes in our reviews, to share combinations that work, recipes that inspire & methods people may not have thought of. We can't help but put something of ourselves into each recipe we try <img src=http://i335.photobucket.com/albums/m445/mliss29/vegn%20swap/vegnswap.jpg> <img src="http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">

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