Casserole Of Lentils, Rice, And Chili Peppers

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* Exported from MasterCook *

 

Casserole Of Lentils, Rice, And Chili Peppers

 

Recipe By : One Dish Vegetarian by Maria Robbins, page 112

Serving Size : 1 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2/3 cup short-grain brown rice

soaked in cold water for 1 hour

and drained

1 cup lentils

picked over and rinsed

4 ounces grated Monterey Jack cheese

1 medium onion -- finely chopped

4 ounces canned New Mexican green chilies

drained and chopped

1 cup canned whole Italian tomatoes

drained and chopped

2 garlic cloves -- finely chopped

1/2 teaspoon salt

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/4 teaspoon red pepper flakes -- up to 1/2

Freshly ground black pepper -- to taste

3 cups vegetable broth

1/2 cup dry white wine

 

4 to 5 servings

 

Together, lentils and rice form a perfect protein, rich in vitamins,

minerals, and fiber. Serve this tasty casserole with a green salad and

some good bread.

 

1. Preheat the oven to 350 F.

 

2. Combine the rice, lentils, half the cheese, onion, green chilies,

tomatoes, garlic, salt, oregano, thyme, red pepper flakes, and freshly

ground black pepper in a bowl and mix well.

 

3. Transfer the mixture to an ungreased, ovenproof 1 1/2-quart

casserole. Combine the vegetable broth and white wine and pour over the

casserole ingredients. Bake for 1 hour and 15 minutes, stirring twice

during the baking, until the rice and lentils are cooked through. Sprinkle

the remaining cheese over the casserole and continue baking for another 10

or 15 minutes, until the cheese melts and bubbles.

 

 

 

 

 

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