Name: Lentil and Rice Casserole
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Ingredients: 1260 g water; 2 tbsp soy sauce; 118 g dry white wine (or water); 180 g brown rice (uncooked); 270 g lentils (uncooked); 78 g chopped onion; 1 tsp dried basil (crushed); 0.5 tsp dried thyme (crushed); 0.5 tsp dried oregano (crushed); 0.25 tsp ground black pepper; 0.25 tsp garlic powder; 225 g shredded Swiss or mozzarella cheese (divided)

Lentil and Rice Casserole

Print Recipe

Prep Time 15

Cook Time 2

Total Time 2 15

Servings: 8 servings

Course: Side Dish

Cuisine: American

Ingredients Method

Ingredients

1260 g water
2 tbsp soy sauce
118 g dry white wine or water
180 g brown rice uncooked
270 g lentils uncooked
78 g chopped onion
1 tsp dried basil crushed
0.5 tsp dried thyme crushed
0.5 tsp dried oregano crushed
0.25 tsp ground black pepper
0.25 tsp garlic powder
225 g shredded Swiss or mozzarella cheese divided

Method

Preheat oven to 350°F (190°C).
Combine all of the ingredients except the cheese. Then stir in half of the cheese.
Place in a casserole dish. Bake, covered, for 1½ to 2 hours, or until the lentils and rice are done and the liquid is almost absorbed, stirring twice.
Uncover the casserole and top with the remaining cheese. Bake for 2–3 minutes more or until cheese is melted.

Lentil and Rice Casserole