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Vegetarian Lentil, Chick Pea and Rice Casserole

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Vegetarian Lentil, Chick Pea and Rice Casserole

 

2 tablespoons olive oil

1 onion -- chopped

2 cloves garlic -- minced

1 cup rice -- uncooked

1/2 cup green lentils -- washed

19 ounce can chick peas -- drained/rinsed

3 cups vegetable stock -- or water

salt and pepper -- to taste

1/4 cup chopped fresh parsley

2 tablespoons fresh dill -- chopped

1 cup feta cheese -- crumbled

1 1/2 cups grated Cheddar cheese

 

In a large saucepan, heat oil over Medium heat. Add onions and garlic, cook

until fragrant and tender, about 5-7 minutes. Stir in rice and lentils; cook

2 minutes. Add chick peas and vegetable stock or water. Bring to boil.

Lower heat, cover and cook gently for 20-25 minutes or until rice and

lentils are tender. Season with salt and pepper. Stir in parsley, dill,

feta nd 1 cup of the cheddar cheese.

Place in a 2 1/2 liter ovenproof casserole or baking dish and sprinkle with

remaining cheddar. If serving immedaitely, broil until cheese bubbles and is

light brown. If making ahead, and reheating, bake in 375 F. oven for 20-25

minutes until hot.

Makes 4-6 servings.

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