Tuesday, January 28, 2014

Lentil & Rice Casserole

This is another one of those random recipes that in the past I would not have enjoyed, but after reading about it (from my friend Laura M. again), I had to try it, and it is amazing. My house smells SO good while this is cooking, and it makes a large portion--and this is half of the original recipe!

Lentil & Rice Casserole

  • 4 1/2 cups chicken broth (can substitute vegetable broth)
  • 1 1/4 cups lentils
  • 3/4 cup brown rice (you can use white rice too, just not instant)
  • 3/4 tsp basil
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • 1/2 tsp garlic powder
  • 2 cups shredded cheese, divided

Combine all the ingredients and 1-1 1/2 cup of shredded cheese in a large casserole dish. Bake at 300 degrees for 2 1/2 hours until the liquid is absorbed, stirring occasionally. Sprinkle remaining cheese on top of the casserole and return to oven for it to melt. Enjoy this easy, cheap and filling recipe! 

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