Curry Lentil And Brown Rice Casserole Food

CURRY LENTIL AND BROWN RICE CASSEROLE

Steps:

• Heat oven to 375°F. In ungreased 2- or 2 1/2-quart casserole, mix all ingredients except almonds.
• Cover and bake 1 hour to 1 hour 15 minutes or until rice and lentils are tender. Uncover and stir mixture. Let stand 5 minutes before serving. Sprinkle with almonds.

BROWN RICE AND LENTIL CASSEROLE

Steps:

• Preheat the oven to 300 degrees.
• Mix all ingredients except the cheese in a baking dish (I use an 11 x 7).
• Cover with foil and bake for 1 hour 10 minutes.
• Then remove the foil, add the cheese, and bake for an additional 20 minutes.

CURRIED LENTILS AND RICE

Steps:

• Heat the 2 T broth (or you can use oil) in a heavy-bottomed soup pot, saucepan, or Dutch oven and saute the onion with 1 clove of the garlic until it begins to turn translucent.
• Add the ginger, turmeric, and curry powder and saute for a few minutes longer.
• Add more broth (or water), if necessary, and the rice, and saute for 2 minutes.
• Add the lentils, 4 cups water, bouillon cubes, remaining garlic, and raisins and bring to a boil.
• Cover, reduce the heat, and simmer for 25 minutes.
• Add the apples and simmer, covered, for another 10 to 15 minutes, or until the water is absorbed.
• Optionally, serve topped with plain yogurt and some more raisins.

RICE AND LENTIL CASSEROLE

Steps:

• In a large saucepan over medium heat, brown the sausage until no pink shows. Stir in the onion and green pepper, and saute until the onions are tender. Stir in the lentils, rice and chicken broth. Reduce heat, cover, and simmer for 40 to 60 minutes.

BROWN RICE AND LENTILS

Steps:

• In a big skillet, add olive oil and heat over medium-high heat.
• Add in the onion, garlic, carrot, cumin, and coriander.
• Saute, stirring frequently, for 3 minutes or until the onion is limp.
• Add the rice and lentils; saute fo 2 minutes.
• Add the water and salt; cover and bring to a boil.
• Lower heat and simmer about 40 minutes or until the rice and lentils are tender.
• Fluff mixture with a fork.
• Stir in the scallion and cilantro.
• Dry the skillet lid; place a crumpled paper towel over the rice, replace the lid and let stand for 5 minutes before serving.

CURRIED SWEET POTATO AND BROWN RICE SOUP

Steps:

• In large pot or Dutch oven, heat oil over medium high heat. Add celery, carrot, and onion, and cook, stirring frequently, until onions are translucent and vegetables are beginning to soften, 3-5 minutes. Add sweet potatoes, rice, and curry powder. Stir to combine. Sprinkle with salt and pepper. Cook, stirring occasionally, until rice grains are translucent, 3-4 minutes. Pour in vegetable broth. Bring to a boil. Cover and reduce to a simmer. Cook until rice is tender and sweet potatoes are softened, 35 to 50 minutes. Season to taste with salt and pepper.
• If you prefer a chunky soup, serve immediately. You can also partially puree with an immersion blender, or transfer 2 cups of soup to a regular blender, puree until smooth and stir back into soup. Serve hot with maple syrup drizzled on top.

LENTIL & BROWN RICE CASSEROLE

Steps:

• In a heavy skillet heat canola oil and gently saute the onions. Add all remaining ingredients except the cheese. Mix well and pour into the casserole dish. Sprinkle cheese on top and bake at 375 F for 30 minutes. Serve hot as a main dish.

LENTIL AND BROWN RICE CASSEROLE

Steps:

• Heat oven to 375°. Mix lentils, rice and broth in 2-quart casserole. Cover and bake 1 hour.
• Stir in frozen green beans. Cover and bake about 30 minutes or until liquid is absorbed and rice is tender. Sprinkle with cheese.