Lentil-Rice Casserole

On Memorial Day, May 25th, I made a meal from a recipe from The Tightwad Gazette II (page 151) called Lentil-Rice Casserole. My husband is vegetarian so this is a great recipe for him...and it tastes great, too. The lentils and rice make a complete protein.

I did make some changes. First, I doubled the recipe (leftovers for another night plus a lunch); second, I used vegetable broth instead of chicken broth (to keep it vegetarian); and third, I cooked it in a crockpot instead of the oven. This allowed me to be outside working in the yard/garden all day while dinner was cooking and kept the kitchen cooler (also uses less energy) :-). Here's the recipe:

Lentil-Rice Casserole (not doubled)

3 cups chicken broth, or use water and 1 tablespoon vegetable seasoning (I used vegetable broth)
3/4 cup lentils, uncooked (remember to rinse and pick through for rocks, twigs, and bad looking lentils)
1/2 cup brown rice, uncooked
3/4 cup chopped fresh onion (as opposed to unfresh??? onion??)
1/2 teaspoon sweet basil
1/4 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon garlic powder

Blend all together in a casserole dish. Bake, covered, for 1 1/2 hours at 300 degrees. During the last 20 minutes, you may top with 1/2 cup grated cheddar cheese, if desired. I doubled the recipe and cooked it in a crockpot for 2 hours on low and 3 hours on high).

We enjoy this recipe. I served it with steamed broccoli and wheat bread. My husband has fond memories of eating lentils with cottage cheese, so I had plenty on hand for him. I chose to sprinkle shredded cheddar cheese on mine. Yummy.