Thursday, March 11, 2010

Letil and Rice Casserole

 Just bumping up this family favorite... we probably have this once a week - as it's pretty cheap, full of protein, and SUPER filling!!!  This easy, healthy & delicious dish always seems to disappear quickly, any time it is served. -- It could also be easily converted into a vegetarian dish, if wanted! Enjoy!!

  • 6 cups Broth (I use Chicken broth, or water w/ bouillon)
  • 1 1/2 cups Lentils
  • 1 cup brown rice
  • 1 cup chopped Onion (alternative: 1/2 cup of dried minced onion)
  • 1 teaspoon of salt (omit if using a salted broth, or the bouillon method)
  • 1 teaspoon basil
  • 1/2 teaspoon oregano
  • 1/2 teaspoon Garlic powder (though I always add more!!)
  • Grated/chopped (or frozen) vegetables of your choice (optional)
    I've used zucchini, carrots, peas, corn, broccoli, squash, etc...
  • Approx 2 cups Cheddar cheese (optional)
  1. Preheat the oven to 300-325 degrees F (150 degrees C).
  2. Mix first eight ingredients together in a 9x13 pan
  3. Cover & Bake for 2 - 21/2 hours
  4. During the last 45 minutes of bake time, stir in your grated veggies
  5. During the last few minutes, top with cheese, if desired

1 comment:

Christy said...

we used to make this EVERY Sunday when I was growing up - so yummy!!