Lentils, Carrots, and Rice Casserole
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Recipe type: Entree, Side Dish
Author: Jillian
Serves: 8-12
Ingredients
  • 1 1/2 cups brown or green lentils(not split peas), rinsed well and picked through
  • 8 cups chicken or vegetable broth
  • 1 cup brown rice, rinsed well
  • 1/4 cup wild rice, rinsed well
  • 1-2 Tbsp extra virgin olive oil
  • 2 medium onions, roughly chopped
  • 4-5 cloves garlic, minced
  • 3 large carrots, cut in coins(peel if you do not know your source)
  • 8 mushrooms, brushed off and sliced
  • 1 Tbsp dried basil
  • 1 Tbsp dried parsley
  • 1 Tbsp dried oregano
  • 1/2 tsp kosher salt
Instructions
  1. Saute onions in 1 Tbsp oil with 1/4 tsp kosher salt for 1 minute
  2. Add carrots and saute for 3 minutes
  3. Add garlic and saute for 1-2 minutes or until you can smell the garlic
  4. Add mushrooms and saute until softened
  5. Add herbs and another 1/4 tsp kosher salt and stir to combine
  6. Add broth, and stir to combine
  7. Turn off heat to pan
  8. Preheat oven to 375 degrees F.
  9. Add brown rice, wild rice, lentils and herbs to sauteed vegetable pan, and stir to combine
  10. Place cover over pan and place in preheated oven for 1 hour and 15 minutes
  11. Take out of oven, stir, cover and put back in oven for 5 more minutes
  12. Enjoy as a side dish or entree
  13. It is going to seem like a lot of liquid you are putting in, but as the rice and lentils cook, they will soak it up
Recipe by Food Filled Life at http://foodfilledlife.com/2012/10/04/lentils-carrots-and-rice-casserole/