Friday, January 28, 2011

Lentil and Brown Rice Casserole

For Nancy, at Life in the Second Half, who is trying to eat more meatless meals.  Sorry it took me a few days to get this posted......


Lentil and Brown Rice Casserole:

(My family loves this - it's a good comfort food best served with crusty bread
for dipping, and a salad!)

1/2 cup dry red or white wine
1 & 1/2 cups chicken or vegetable stock
1/2 cup dried lentils, washed (I use red lentils)
1/2 cup uncooked brown rice (do NOT use white rice-the casserole turns to mush)
1 cup mashed canned tomatoes
1 medium onion, chopped
1 clove garlic, minced
1/4 tsp dried thyme
1 small bay leaf
1/4 tsp salt
pinch pepper
1/4 tsp dried basil
1/2 cup (approx) shredded cheese. (The recipe suggests Swiss cheese but I use
whatever I like...)

Mix everything but the cheese into a 6 cup casserole. Cover tightly with lid or
Bake in 350 degree oven for 1 & 1/2 hours (that's one and a half hours) or
slightly longer until lentils are tender and liquid is absorbed,
stirring 2 - 3 times during baking.

Remove lid, remove bay leaf, and sprinkle cheese on top. Return to oven for 5
minutes or until cheese melts.
Serves 4 as a main dish, or 6-8 as a side dish.
(Note: I always double this recipe because he-who-will-not-be-named will eat 3 helpings and then
have more for breakfast the next day....)

Kathryn : )