| This recipe is liked by 0 person(s). |
Lentil Casserole
Nb persons: 8
Yield:
Preparation time: 15 Minutes
Total time:
Source: Internet
| Submitted By: DONNA Cook Time: 2 Hours 5 Minutes Ready In: 2 Hours 20 Minutes "A hearty comfort casserole of brown rice and lentils, topped off with melted Cheddar cheese and bread crumbs." Ingredients: | |
| 2 3/4 cups | water |
| 3 cubes | vegetable bouillon |
| 1 1/2 cups | brown rice |
| 2 tablespoons | vegetable oil |
| 1 medium | zucchini, chopped |
| 1 | white onion, chopped |
| 1 1/2 tablespoons | cumin |
| 2 teaspoons | dried oregano |
| 2 cups | dry brown lentils |
| 6 cups | water |
| salt and pepper to taste | |
| 1 (8 ounce) package | sharp Cheddar |
| cheese, grated and divided | |
| 3/4 cup | bread crumbs |
Directions:
1. In a saucepan, bring water and bouillon cubes to a boil. Add rice and stir. Reduce heat, cover and simmer for 50 minutes, or until rice is tender and all liquid has been absorbed.
2. Heat oil in a stockpot over medium-high heat. Cook zucchini and onion until tender, but still slightly firm, about 5 minutes. Stir in cumin, oregano, lentils, and about 6 cups water gradually. Bring to a soft boil, and continue cooking until lentils are tender, 45 to 60 minutes, adding water as needed.
3. Preheat oven to 375 degrees F (190 degrees C).
4. Mix the cooked rice together with the lentils, and season to taste with salt and pepper. Stir in 3/4 of the Cheddar cheese, and transfer mixture into a 9x13 inch pan. Mix remaining cheese together with the breadcrumbs, and spread evenly over the top of the dish.
5. Bake in the preheated oven just until cheese has melted, about 10 minutes.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe