Baked Brown Rice & Lentils

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Baked Brown Rice & Lentils

Makes 4 servings/about 1-1/2 cups each

 

1 Tbsp + 1 tsp vegetable or olive oil

1 cup diced onion

1/2 cup diced red bell pepper

2 finely chopped garlic cloves

2 tsp finely chopped thyme or 1 tsp dried thyme leaves

Pinch crushed red pepper flakes

1 cup thinly sliced carrots, lightly steamed

1 cup broccoli florets, lightly steamed

Salt and freshly ground black pepper to taste

2 cups cooked brown rice

1 cup cooked lentils

1-1/3 cups (about 6 oz) shredded nonfat vegan cheese (optional)

 

1. Preheat oven to 350 degrees F. In 10 " nonstick skillet, heat oil

over medium heat; add onion and bell pepper. Sauté, stirring, until

wilted, about 5 minutes. Add garlic, thyme, and red pepper. Sauté,

stirring, about 3 minutes. Add carrots and broccoli; season with salt

and pepper. Sauté, stirring, 2 minutes; set aside. Combine rice and

lentils.

 

2. Spray 2-quart ovenproof casserole with nonstick cooking spray.

Place a layer of half the rice-lentil mixture in casserole, then a

layer of half the vegetables, then a layer of half the cheese.

Repeat, ending with cheese. Bake until heated through and cheese is

melted, about 15 - 20 minutes. Place under broiler about 2 minutes to

brown cheese.