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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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My husband loves this hearty meatless casserole, especially on a chilly winter evening, says Stacey Krawczyk of Champaign, Illinois. It's wonderful served with crusty bread and a green salad. Ingredients:
1 large onion, chopped |
1 cup finely chopped carrots |
3/4 cup dried lentils, rinsed |
3/4 cup uncooked brown rice |
3/4 cup shredded reduced-fat cheddar cheese |
1/2 cup chopped green pepper |
1/2 teaspoon each dried thyme, basil and oregano |
1/4 teaspoon salt |
1/4 teaspoon rubbed sage |
1/4 teaspoon garlic powder |
1 can (14-1/2 ounces) chicken or vegetable broth |
1 can (14-1/2 ounces) diced tomatoes, undrained |
Directions:
1. In a 3-qt. baking dish coated with cooking spray, combine the onion, carrots, lentils, rice, cheese, green pepper and seasonings. Stir in broth and tomatoes. Cover and bake at 350° for 1-1/4 to 1-3/4 hours or until the liquid is absorbed and lentils and rice are tender. Yield: 6 servings.
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