"The belly rules the mind."--Spanish Proverb

Brown Rice and Lentil Casserole Recipe

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This recipe for Brown Rice and Lentil Casserole, by , is from A Family Cookbook for Jennie and Vincent, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leonora Williamson
Added: Saturday, September 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups cooked brown rice
2 cups cooked lentils
2 tbsps olive oil
1 large onion, diced
2 tsps cumin OR 2 tbsps curry powder
16 oz plain yogurt, whole or low-fat (do not use fat-free)
8-16 oz shredded cheddar cheese, depending on taste

Directions:
Directions:
1. Pre-heat oven to 400.
2. In a large saute or frying pan, heat olive oil over medium heat and add chopped onions. Saute about 8 minutes, until softened and very slightly browned.
3. Add cumin or curry powder and stir until fragrant.
4. Turn off heat and stir in cooked rice and cooked lentils.Add yogurt and stir to mix thoroughly.
5. Transfer rice mixture to a 13x9" casserole or glass baking dish and top with shredded cheddar cheese.
6. Bake at 400 until cheese is browned and bubbly, about 30 minutes.

Casserole can be prepared up to 3 days ahead and stored in the refrigerator unbaked.

Cooked casserole can also be frozen and reheated.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 minutes-1 hour, including baking
Personal Notes:
Personal Notes:
This is one of our household favorites. Louise started eating it at 9 months, and it's one of our go-to dinners. In fact, we always keep toddler size portions frozen in ice cube trays in the freezer for a quick and healthy dinner. It's really good for you, very inexpensive and universally appealing. We can't recommend this dish highly enough!

It's inspired by the recipe on the back of the Arrowhead Mills brown lentils package.

 

 

 

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