One of our family’s favorite recipes is Lentil Rice Casserole from Sue Gregg’s Eating Better Cookbooks.
This casserole can be served on tortillas with lettuce, cheese, tomato, sour cream, and salsa, or use as a dip with tortilla chips.
3 cups water
3/4 cup uncooked lentils, washed
1/2 cup brown rice, washed
1/4 cup instant minced onion flakes or 3/4 cup fresh chopped onion
1/2 teaspoon basil leaves
1/4 teaspoon oregano
1/4 teaspoon thyme leaves
1/4 teaspoon garlic powder
1 Tablespoon Sue’s Kitchen Magic or 2 Tablespoons soy sauce or liquid aminos plus 1/2 teaspoon salt
3/4 cup grated cheese (optional)
Use Rice Cooker or blend together in a casserole dish, except cheese, and bake covered at 300 degrees for 2-2.5 hours until tender and the water absorbed, topping with cheese during the last 20 minutes.
Lentil Rice Casserole20 mins Serves 3 Ingredients: 3 cups water, 3/4 cup uncooked lentils, 1/2 cup brown rice, 1/4 cup instant minced onion flakes, 1/2 teaspoon basil leaves 1/4 teaspoon oregano 1/4 teaspoon thyme leaves