Lentil and Rice Casserole for Two

[Guest guest]

Lentil and Rice Casserole

 

2 tbsps. chopped onions

1 tbsp. vegetable oil

1/3 cup lentils

1/4 cup rice, uncooked

salt and pepper to taste

1 1/4 cups liquid bouillon, tomato juice, soup stock

 

Heat oil in small skillet and saute the onion until

lightly browned.

Stir in lentils and rice; continue stirring until rice

and lentils are well coated with oil.

Season with salt and pepper and fry gently for about

one minute.

Put mixture in small casserole, pour liquid over rice.

Bake at 350 degrees covered for 45 minutes, or until

all the liquid is absorbed.

Hint: This recipe can be dressed up by topping it with

grated cheese or thinly sliced tomatoes or green

peppers. You can also add some curry powder to the

seasonings. Serves 2.