Lentil Rice Casserole

LENTIL RICE CASSEROLE
Takes 5 minutes to assemble. Economical, too! Lentils and brown rice mutually increase the protein value of the other. Use Sue's Kitchen Magic for the yummier flavor. If you work away from home, make it in the evening, refrigerate, and pop it in the oven to reheat for 20-30 minutes while you change your clothes and relax. Serve it with a colorful vegetable and salad or "hide" it in a burrito with chopped tomatoes, shredded lettuce, salsa, and yogurt-sour cream blend. Freezeable! Double or triple the recipe to get some meals made ahead.

AMOUNT: 4-6 servings (about 3 Cups)
Bake covered: 300° F - 2 to 2 1/2 hours

1. Blend all together in a casserole dish except the cheese (wash lentilas and rice, if needed):

3 Cups water + 1 TB Sue's Kitchen Magic  or 1 1/2 tsp. salt
3/4 cup uncooked lentils
1/2 cup brown rice
1 small onion, chopped or 1/4 cup instanct minced onion flakes
1/2 tsp. basil leaves
1/4 tsp. oregano leaves
1/4 tsp. thyme leaves
1/4 tsp. garlic powder
3/4 cup grated cheddar cheese, optional

2. Optional: Cover; let stand at room temperature overnight or for 7 hours for improved nutrition.

3. Bake covered at 300° for 2-2 1/2 hours or until tender and the water is absorbed. Presoaking does not speed the baking. (I cut the water by 1/2 cup and cook the mixture in my Duromatic pressure cooker for 15 mintes and allow the pressure to come down naturally.

4. Stir in grated hceease just before serving; garnish with fresh parsley. For burritos we add the cheese separately while assembling into whole grain tortillas.

This recipe is used by permission from Eating Better Cookbooks Series(6 volumes) by Sue Gregg. All rights reserved.

For more information please email me at marilyn@urbanhomemaker.com or call me at 1-800-552-7323. \0

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