Brown Rice, Lentil, and Veggie Casserole

Vary the veggies and seasonings according to your taste. This is a low and slow-cooked dish so be sure to give it plenty of time to absorb all the liquid. Barb L.

Servings: 6-8

Ingredients:

3 cups chicken broth or vegetable broth

1 cup small brown whole lentils

½ cup brown rice

¾ cup onions, chopped

1 cup carrots, chopped into small pieces (I used several colors of carrots but only the orange and yellow show up)

2 Tbsp chopped cilantro leaves

1 tsp ginger powder

1 tsp curry powder

2 cloves garlic, minced

½ tsp salt

1 tsp Flying Olive Garlic, Cilantro and Roasted Onion, Harissa (spicy) or Cayenne Red Chili Extra Virgin Olive Oil (really spicy)or a Combination of Choice (1/4 tsp of a Harissa has almost no spiciness)

1 cup grated cheddar cheese but we’ve found we like it better without the cheese, your choice

Directions:

Preheat the oven to 300 degrees.

In an 11x 7 baking dish, mix all the ingredients together except for the cheese. Cover with foil.

Bake 1 hour and 30 minutes.

Remove the foil. Check for doneness and return to the oven if needed. When almost done, add the cheese, if desired. Bake for an additional 20 minutes to melt the cheese. Serve.

Submitted by Barb L.