Lentils, Carrots, and Rice Casserole | | |
Recipe type: Entree, Side Dish
Author: Jillian
Serves: 8-12
- 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
- Saute onions in 1 Tbsp oil with 1/4 tsp kosher salt for 1 minute
- Add carrots and saute for 3 minutes
- Add garlic and saute for 1-2 minutes or until you can smell the garlic
- Add mushrooms and saute until softened
- Add herbs and another 1/4 tsp kosher salt and stir to combine
- Add broth, and stir to combine
- Turn off heat to pan
- Preheat oven to 375 degrees F.
- Add brown rice, wild rice, lentils and herbs to sauteed vegetable pan, and stir to combine
- Place cover over pan and place in preheated oven for 1 hour and 15 minutes
- Take out of oven, stir, cover and put back in oven for 5 more minutes
- Enjoy as a side dish or entree
- 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/