Ingredients for Baked Rice And Lentils
- 1 cup brown or green lentils
- 1 cup long-grain rice
- 1 medium onion
- 4 cups chicken broth or vegetable broth
- Butter
- salt to taste
- Turmeric
- Cumin
- Chili Powder
- 2 cups water (for soaking)
- 1 (14 1/2 ounce) can diced tomatoes
- 2 carrots
- 2 celery stalks
- 2 cloves garlic
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- pepper to taste
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How to Make Baked Rice And Lentils
- Rinse 1 cup of brown or green lentils and soak in 2 cups of water for at least 2 hours. Drain thoroughly.
- Preheat oven to 425°F (220°C).
- In a large casserole dish, combine 1 cup rinsed long-grain rice, 1 cup soaked lentils, and 1 medium onion, finely chopped.
- Add 4 cups of chicken or vegetable stock (for vegetarian option), 1 (14.5 ounce) can diced tomatoes, undrained, 2 carrots, peeled and diced, 2 celery stalks, diced, 2 cloves garlic, minced, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, salt and pepper to taste.
- Stir all ingredients until well combined. Cover the casserole dish.
- Bake for 25 minutes.
- Remove from oven, stir gently, and bake for another 20-25 minutes, or until the rice is tender and the liquid is absorbed. If needed, add a splash more stock to prevent burning.
- Let stand for 10 minutes before serving. Serve warm or cold.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
9g
Fat
18g
Carbs
10g
